marsha-tbay
Well-known member
No Knead Citrus Rolls
1/4 cup warm water
2 pkg yeast
7 tablespoons sugar, divided
1 cup warm whipping cream 110-115 degrees
3 egg yolks, beaten
3 1/2 - 4 cups all purpose flour
1 teas salt
3/4 cup cold butter or margarine, divided
(butter is suggested)
Filling
1/2 cup sugar
2 tablespoons grated lemon peel
2 tablespoons grated orange peel
Glaze
1 1/3 cups confectioners sugar
2 tablespoons milk
1 tablespoon lemon juice
1 tablespoon orange juice
In a bowl combine water, yeast and 1 tablspoon sugar,let stand 5 minutes.
Stir in cream and egg yolks,mix well. In another bowl, combine 3 1/2 cups flour, salt, and
remaining sugar, cut in 1/2 cup butter until crumbly. Add yeast mixture, stir just until moistened Add enough remaining flour to form a soft dough. Place in a greased bowl,turning once to grease top.
Refrigerate 6-8 hours or overnight.
Punch dough down. Turn onto lightly floured surface. Divide in half, roll each half into a 15 x 12 rectangle.
Melt remaining butter, brush over dough.
Combine filling ingredients,sprinkle over dough. Roll up, jelly roll style, beginning with a
long side, pinch seam to seal.
Cut each roll into 15 slices,place cut side down in 2 greased 9 inch pie plates. Cover and let rise until doubled, about 45 mins.
Bake at 375 for 20-25 minutes or until golden brown. Combine glaze ingredients,drizzle over warm rolls. Cool in pans on wire racks. Yield 2
1/2 doz
I think this recipe comes from Crafting Traditions, a sister magazine to Taste Of Home and Quick Cooking. These really are good sort of like a danish pastry without all the work!
1/4 cup warm water
2 pkg yeast
7 tablespoons sugar, divided
1 cup warm whipping cream 110-115 degrees
3 egg yolks, beaten
3 1/2 - 4 cups all purpose flour
1 teas salt
3/4 cup cold butter or margarine, divided
(butter is suggested)
Filling
1/2 cup sugar
2 tablespoons grated lemon peel
2 tablespoons grated orange peel
Glaze
1 1/3 cups confectioners sugar
2 tablespoons milk
1 tablespoon lemon juice
1 tablespoon orange juice
In a bowl combine water, yeast and 1 tablspoon sugar,let stand 5 minutes.
Stir in cream and egg yolks,mix well. In another bowl, combine 3 1/2 cups flour, salt, and
remaining sugar, cut in 1/2 cup butter until crumbly. Add yeast mixture, stir just until moistened Add enough remaining flour to form a soft dough. Place in a greased bowl,turning once to grease top.
Refrigerate 6-8 hours or overnight.
Punch dough down. Turn onto lightly floured surface. Divide in half, roll each half into a 15 x 12 rectangle.
Melt remaining butter, brush over dough.
Combine filling ingredients,sprinkle over dough. Roll up, jelly roll style, beginning with a
long side, pinch seam to seal.
Cut each roll into 15 slices,place cut side down in 2 greased 9 inch pie plates. Cover and let rise until doubled, about 45 mins.
Bake at 375 for 20-25 minutes or until golden brown. Combine glaze ingredients,drizzle over warm rolls. Cool in pans on wire racks. Yield 2
1/2 doz
I think this recipe comes from Crafting Traditions, a sister magazine to Taste Of Home and Quick Cooking. These really are good sort of like a danish pastry without all the work!