 |
Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 30 |
|
We love making these melt-in-your-mouth goodies. For extra fun, use Christmas cookie cutters instead of a biscuit cutter. Ingredients:
6 to 7 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
2 packages (1/4 ounce each) active dry yeast |
2 teaspoons salt |
2 cups 2% milk |
1/2 cup butter, cubed |
1/2 cup water |
6 egg yolks |
1/4 cup butter, melted |
1 can (12 ounces) raspberry and/or apricot cake and pastry filling |
icing: |
3 cups confectioners' sugar |
1/4 cup butter, softened |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
4 to 6 tablespoons 2% milk |
Directions:
1. In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat milk, cubed butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise until doubled, about 45 minutes.
2. Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Preheat oven to 350°. Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
4. Combine confectioners' sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls. Yield: 2-1/2 dozen.
|
|