Directions:
- In a large bowl, dissolve yeast in warm milk. Stir in the sugar, salt and egg; mix well. Add the flour all at once, stirring until mixed. Set aside.
- For butter mixture, sprinkle 1 tablespoon flour on a work surface; place butter on surface and sprinkle with 1 teaspoon flour. Press and roll out with a rolling pin. Scrape butter from rolling pin and continue to work the butter until it forms a smooth mass without any hard lumps. Knead in remaining flour, working quickly to keep butter cold.
- Place butter mixture on a sheet of plastic wrap and shape into a small rectangle. Cover with another sheet of plastic wrap; roll into a 9-in. x 6-in. rectangle. Set aside.
- Turn dough onto a floured work surface; roll into a 14-in. x 10-in. rectangle, with a 10-in. side toward the bottom. Unwrap butter mixture; place on dough 1 in. above bottom edge and 1/2 in. from each side edge. Fold top half of dough over butter and pinch edges to seal.
- Turn dough a quarter turn to the right; sprinkle lightly with additional flour. Lightly roll into a 16-in. x 8-in. rectangle. Fold bottom third of rectangle up and top third down, as when folding a business letter, making a 5-1/2-in. x 8-in. rectangle (this is called one turn). Rotate dough a quarter turn to the right. Lightly roll into a 16-in. x 8-in. rectangle and again fold into thirds, finishing the second turn. Repeat rotating, rolling and folding two more times for a total of four times. Wrap loosely in plastic wrap; refrigerate for 30 minutes.
- Roll dough into a 12-in. square; cut square into three 12-in. x 4-in. strips. Spread 2 tablespoons filling down the center of each strip to within 1 in. of long edge. Fold lengthwise over filling and pinch seam to seal. Cut each strip into three pieces. With scissors, cut each piece four times from pinched seam to about 1/2 in. from folded side. Place 2 in. apart on greased baking sheets. Curve folded side slightly to separate strips and allow filling to show. Cover and let rise in a warm place until almost doubled, about 1 hour.
- Brush with egg. Bake at 400° for 10-14 minutes or until puffy and golden brown. Remove from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Cool. Yield: 9 rolls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.18 Kcal (1257 kJ) | ||
| Calories from fat | 177.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.77g | 30% | |
|---|---|---|---|
| Cholesterol | 77.32mg | 26% | |
| Sodium | 218.5mg | 9% | |
| Potassium | 109.8mg | 2% | |
| Total Carbs | 28.27g | 9% | |
| Sugars | 22.05g | 88% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 4.7g | 9% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 367.25 Kcal (1538 kJ) | ||
| Calories from fat | 217.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.18g | 30% | |
|---|---|---|---|
| Cholesterol | 94.59mg | 26% | |
| Sodium | 267.31mg | 9% | |
| Potassium | 134.33mg | 2% | |
| Total Carbs | 34.59g | 9% | |
| Sugars | 26.97g | 88% | |
| Dietary Fiber | 1.78g | 6% | |
| Protein | 5.75g | 9% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 2% | |
| Calcium | 51.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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