Hawaiian Yeast Rolls
¾ cup drained crushed pineapple ½ cup brown sugar (packed) ¼ cup soft butter ½ cup warm water (not hot—105 to 115°) 1 pkg. active dry yeast 1 egg 1 tbsp. granulated sugar 2½ cups Bisquick 2 tbsp. butter ¼ cup brown sugar (packed)
Mix pineapple, ½ cup brown sugar, and ¼ cup butter. Divide among 12 large greased muffin cups. Prepare dough by dissolving yeast in water. Mix in egg, 1 tbsp. sugar, and Bisquick; beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Roll into a rectangle, 16×9″. Spread with rest of ingredients. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 12. Place in prepared muffin cups. Place pan of rolls on wire rack over bowl of hot water and cover with towel; let rise 1 hr. Heat oven to 400° (mod. hot). Bake 15 min. Invert pan; serve.