In large mixer bowl, combine 2 c. Bread flour, yeast, sugar and salt; mix well. Heat milk, water and 1/4 c. Oil until very warm (120-130x F). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Cover; let rise in warm place about 30 minutes (15 minutes for Quick-Rise yeast).

Prepare Filling: Cream 1/4 c. Butter; blend in powdered sugar. Stir in pecans and pineapple.

On a lightly floured surface, roll dough to a 12" square. Spread Filling over half the dough. Fold uncovered dough over Filling. Cut into 12 strips. Twist strips twice; loosely coil on greased cookie sheet, tucking ends under. Cover; let rise in warm place about 50 minutes (30 minutes for Quick-Rise yeast). Bake at 375x F for 15 minutes. Prepare Glaze: Combine pineapple juice and sugar; brush rolls. Bake 5-7 minutes longer until golden brown. Remove from cookie sheets; cool.

Holiday Variation: Use red and green candied pineapple.

bread machines using the "Manual" or "Dough" setting.

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,