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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Lemon extract and lemon peel lend to the refreshingly different flavor of these rolls. My family can barely wait for them to cool slightly before eating one. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-1/2 cups warm water (110° to 115°) |
1/2 cup sugar |
1/2 cup nonfat dry milk powder |
1/2 cup butter-flavored shortening |
3 eggs |
1 teaspoon salt |
1 teaspoon lemon extract |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
topping: |
1 cup sugar |
1 teaspoon grated lemon peel |
1/2 teaspoon ground nutmeg |
1/4 cup butter, melted |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, milk powder, shortening, eggs, salt, extract, spices and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a floured surface; divide in half. Cover and let rest for 15 minutes. Shape each portion into a 16-in. log. Cut each log into 12 pieces; shape each piece into a ball.
4. In a shallow bowl, combine the sugar, peel and nutmeg. Dip tops of balls in butter, then in sugar mixture.
5. Place topping side up in well-greased muffin cups. Using greased kitchen scissors, cut rolls into quarters, almost to the bottom. Cover and let rise until doubled, about 45 minutes.
6. Brush with remaining butter; sprinkle with remaining sugar mixture. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.
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