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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 36 |
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These are very light and flavorful rolls. The filling gives them a wonderful taste. Ingredients:
3-1/4 teaspoons active dry yeast |
1 cup warm 2% milk (110° to 115°) |
1/2 cup sugar, divided |
1 cup butter, softened |
4 cups king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
4 eggs |
filling: |
5 tablespoons butter, softened, divided |
1 cup sugar |
1 cup ground almonds |
1 egg, lightly beaten |
1 teaspoon almond extract |
1/2 teaspoon grated lemon peel |
glaze: |
1 cup confectioners' sugar |
2 tablespoons 2% milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. In a large bowl, combine the flour, salt and remaining sugar. Add the eggs, one at a time, beating well after each addition. Add yeast mixture; beat until smooth. Cover and refrigerate overnight.
2. Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-in. circle. Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, extract, lemon peel and remaining butter; mix well. Spread a third over each circle of dough.
3. Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent.
4. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375° for 10-12 minutes or until lightly browned. Remove from pan to wire racks. Combine glaze ingredients; brush over warm rolls. Yield: 3 dozen.
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