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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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My grandmother had these light, lemon rolls waiting for the men when they came in from working the fields on our farm. They're still a favorite with our family today. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1/2 cup warm mashed potatoes (without added milk and butter) |
1/2 cup warm milk (110° to 115°) |
1/3 cup sugar |
1/3 cup shortening |
1 egg |
1 tablespoon lemon juice |
1-1/2 teaspoons grated lemon peel |
1 teaspoon salt |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
filling: |
2 tablespoons butter, melted |
3/4 cup sugar |
1/2 cup chopped pecans |
2 teaspoons grated lemon peel |
frosting: |
1/2 cup confectioners' sugar |
1 tablespoon heavy whipping cream |
1 teaspoon grated lemon peel |
1/2 teaspoon lemon juice |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the potatoes, milk, sugar, shortening, egg, lemon juice and peel, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 12-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine the sugar, pecans and lemon peel; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 16 rolls. Place cut side up in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes on a wire rack. Combine frosting ingredients; spread over warm rolls. Yield: 16 rolls.
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