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Cook'n with Betty Crocker 
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Lemon Nut Rolls |
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Serves: 16 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lemon Nut Rolls recipe on the web!!Serving Size: 1 roll Betty May - Sykesville, Maryland Bake-Off® Contest 10, 1958 Prize Winner Flour still was the only eligible product in the 1958 contest, and recently married women between ages nineteen and thirty-one could enter a special Bride Award category. These light, tender potato rolls won first prize for a newly married contestant. ROLLS _ 1/2 to 3 1/2 cups all-purpose flour ___ cup mashed instant potato flakes ___ cup sugar _ teaspoon salt ___ teaspoon grated lemon peel _ package active dry yeast ___ cup water ___ cup milk ___ cup margarine or butter _ tablespoon lemon juice _ egg FILLING _ tablespoons margarine or butter, softened ___ cup sugar ___ cup chopped pecans _ teaspoon grated lemon peel GLAZE ___ cup powdered sugar ___ teaspoon grated lemon peel ___ teaspoon lemon juice _ to 3 teaspoons half-and-half or milk In large bowl, combine 1 cup flour, potato flakes, 1/3 cup sugar, salt, 1/2 teaspoon lemon peel and yeast; blend well. In small saucepan, heat water, milk and 1/3 cup margarine until very warm (120 to 130°F.). Add warm liquid, lemon juice and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a stiff dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour. Grease two 8- or 9-inch round cake pans. On floured surface, toss dough until no longer sticky. Roll into 16 x 12-inch rectangle; spread with 2 tablespoons margarine. In small bowl, combine remaining filling ingredients; sprinkle over dough. Starting with 16-inch side, roll up tightly, pressing edges to seal. Cut into 16 slices; place in greased pans. Cover; let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes. Heat oven to 375°F. Uncover dough. Bake 20 to 30 minutes or until light golden brown. Immediately remove from pans; cool on wire racks. In small bowl, blend all glaze ingredients adding enough half-and-half for desired drizzling consistency. Drizzle over warm rolls. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 roll): Calories 250; Protein 4g; Carbohydrate 40g; Fat 9g; Sodium 210mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Ring-A-Lings Easy Crescent Danish Rolls Danish Almond Cream Rolls Quick Praline Rolls Bohemian Raisin Biscuit Kolachy Orangeasy Pastries Magic Marshmallow Crescent Puffs Orange Date Crescent Claws Lemon Nut Rolls Beehive Buns Country Blueberry Coffee Cake Maple Cream Coffee Treat Quick Apple Pancake Orange Pineapple Muffin Cake No-Knead Water-Rising Twists Twist-of-Honey Orange Rolls Apricot Pecan Biscuit Pull-Apart Lemon Almond Breakfast Pastry Blueberry Poppy Seed Brunch Cake Quick Cheese Coffee Cake Raspberry-Filled Jelly Doughnuts Raspberry Ripple Crescent Coffee Cake Whole Wheat Caramel Rolls One-Step Tropical Coffee Cake Sugar-Crusted Almond Pastries Apple Coffee Cake Supreme Country Apple Coffee Cake Chocolate Almond Crescent Braid Crescent Caramel Swirl Chocolate Crescent Twist Lemon-Pecan Sunburst Coffee Cake 05: Sweet Rolls and Coffee Cakes |
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