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Cook'n with Betty Crocker 
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Quick Praline Rolls |
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Serves: 15 Print this RecipeServing Size: 1 roll Alice Houghtaling - San Diego, California Bake-Off® Contest 14, 1962 Prize Winner The combined leavening action of yeast and baking powder gives these rolls a biscuit like texture. After mixing and shaping, the dough rises only once before baking. FILLING 3/4 cup firmly packed brown sugar 1/3 cup margarine or butter, softened 1/2 cup chopped walnuts ROLLS 1 3/4 to 2 3/4 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 package active dry yeast 1/3 cup milk 1/4 cup water 1/3 cup margarine or butter 1 egg 1/4 cup chopped walnuts In small bowl, combine brown sugar and margarine; beat until light and fluffy. Stir in 1/2 cup nuts; set aside. In large bowl, combine 1 cup flour, sugar, baking powder, salt and yeast; blend well. In small saucepan, heat milk, water and margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 3/4 to 1 3/4 cups flour to form a soft dough. Grease cookie sheet. On floured surface, toss dough until no longer sticky. Roll into 15 x 10-inch rectangle; spread with half of filling mixture. Starting with 15-inch side, roll up tightly, pressing edges to seal. Cut into 15 slices. Place cut side down on greased cookie sheet; flatten to 1/2 inch. Spread tops of rolls with remaining filling. Sprinkle with 1/4 cup nuts. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light, about 45 minutes. Heat oven to 400°F. Uncover dough. Bake 10 to 12 minutes or until light golden brown. Immediately remove from cookie sheet; place on wire racks. Serve warm. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 roll): Calories 260; Protein 4g; Carbohydrate 32g; Fat 13g; Sodium 200mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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