How to make it

  • Grease cookie sheets. Dissolve yeast in 1/4 cup warm water; add 1 teasp. sugar. Let stand 10 minutes. Lightly spoon flour into measuring cup; level off. In large bowl blend 1 and 1/2 cups flour, 1/3 cup sugar & salt. In small saucepan heat 1/2 cup water & 1/2 cup butter until very warm ( 12o to 130 degrees F. ). Add warm liquid, yeast mixture & eggs to the flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in 1/2 to 1 and 1/2 cups flour to form a soft, sticky batter. Cover loosely with plastic wrap & a cloth towel. Let rise in warm place ( 80 to 85 degrees ), until light & doubled in size; about 1 hour. On floured surface, knead in 1/2 to 1 and 1/2 cups flour, until dough is smooth & elastic, about 5 minutes ( dough will be light & spongy ). With floured hands, divide dough into 16 parts; shape each into a smooth ball. Place 3 inches apart on prepared cookie sheets. Brush with melted butter. Cover & let rise in warm place until light & doubled in size ( about 1 hour ). While dough is rising, prepare filling. In small bowl blend all filling ingredients at low speed until smooth. With thumb, make 1 and 1/2 inch wide deep indentation in center of each roll; fill with 1 Tablesp. filling mixture. Heat oven to 375 degrees F. Bake 10 to 15 minutes or until golden brown. Remove from pans immediately. Cool on racks for 15 minutes. In small bowl combine all glaze ingredients. Frost warm rolls. Can be served warm or at room temperature.

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