Anna Maude's Honey Almond Rolls |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Ingredients:
2 packages dry yeast |
1 1/3 cups plus 1 teaspoon sugar, divided |
2 1/2 cups warm water (105° to 115°) |
3 eggs, beaten |
1/2 cup shortening, melted |
1/4 cup nonfat-dry milk powder |
1 tablespoon salt |
9 1/2 cups all-purpose flour, divided |
1 cup butter or margarine, softened |
1 cup honey, divided |
3 (2 1/2-ounce) packages sliced almonds, toasted and divided |
4 cups sifted powdered sugar |
1/4 cup plus 2 tablespoons water |
Directions:
1. Dissolve yeast and 1 teaspoon sugar in warm water in a large mixing bowl, stirring well; let stand 5 minutes or until bubbly. Add 1/3 cup sugar, eggs, shortening, milk powder, salt, and 4 3/4 cups flour; beat at low speed of electric mixer until smooth. Stir in enough remaining flour to make a soft dough (dough will be sticky).
2. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
3. Cream butter; gradually add remaining 1 cup sugar, beating until light and fluffy. Add 3/4 cup honey, beating well. Set aside.
4. Punch dough down; let rest 5 minutes. Turn dough out onto a floured surface; divide dough in half. Roll each half into a 12- x 8-inch rectangle, and spread each with half of butter-honey mixture. Sprinkle one-third of Anna Maude's Honey Almond Rolls, terrific with tea. toasted almonds over each rectangle. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut rolls in 1-inch slices; place slices, cut side down, in two 13- x 9- x 2-inch baking pans.
5. Bake at 350° for 25 minutes or until lightly browned. Combine powdered sugar, water, and remaining honey, mixing well; drizzle over warm rolls, and sprinkle with remaining almonds.
|
|