Waikiki Pineapple Rolls (1983)

• 1/2 cup firmly packed light brown sugar
• 2 tbspns all-purpose flour
• 3 tbspns butter
• 1 can (8 1/4 oz) crushed pineapple, drained
• 1/2 cup pecan halves
• 8 brown-and-serve rolls, uncooked

Combine brown sugar and flour in saucepan. Add butter, pineapple, and pecans. Heat mixture over low heat until butter melts, stirring constantly.

Pour mixture into a greased 8-inch round cake pan. Place rolls, top side down, in pineapple mixture.

Bake 10 to 12 minutes at 400 degrees. Remove from oven and invert onto serving plate. Serves 8.

More "Lost" Rolls

Yogurt Carrot Drop Biscuits (1975)

Southern Corn and Pecan Spoon Bread (1847)

(Origin - "Pots, Pans, and Pioneers III" by the Telephone Pioneers of America, Louisiana Chapter No. 24, 1983. Recipe by Marilou Bridges of Shreveport, Louisiana.)