Christianity Oasis Forum

[kimberly]

I mentioned I was making these, and someone asked me to share the recipe (Hi Theo)
These are not difficult, just a little time consuming.

Dough:
2Cups warm milk (no more than 100 deg.-warm to the touch.)
1 pkg. dry yeast, or 2 tsp. instant active yeast, dissolve in 1/4 Cup lukewarm water
1 egg
1/4 cup melted butter
1/4 cup sugar
1 tsp. salt
5-6 cups all purpose or bread flour

This is a soft dough that can be mixed by hand or in a standing mixer. The standing mixer should be able to knead the dough as well.
Place all liquid in your bowl (eggs and melted butter too) and stir til blended.
add salt and sugar.
begin to add flour 1 cup at a time, mixing well.
when you have a silky, slightly sticky dough, it's time to knead. By hand, scrape dough out onto lightly floured board, sprinkle with flour and work with hands, adding more flour as needed, but not enough to make the dough stiff.
In a stand mixer, it does the work for you...set the mixer on medium speed and let the dough mix for 6-8 minutes until the dough leaves the side of the bowl and forms a smooth mass. it should be only very slightly sticky.

Place dough in greased bowl, turn once. Cover and let rise for 45min. to 1 hour, until doubled in size.



Turn the dough out onto a lightly floured surface and gently press it all over to work out some of the bubbles. Form into a ball, cover and let rest 15 minutes.

The filling:
1 1/2 cups light brown sugar
the zest of one lemon
1 cup chopped almonds, pecans, or walnuts
Mix these thoroughly.
You will also need 3 tablespoons melted butter. Do not mix this in, you need it to 'paint' the dough with.

Roll dough to a 14"x 12" rectangle, with the 14" running this way <----->.
'Paint' the rectangle of dough with 2 tablespoons of the melted butter.
Put half of the b sugar mix right down the middle third of the dough like this:




Fold the top third of the dough over the middle third, finger press the edge to seal, and spread it with the remaining 1 tablespoon of melted butter on top, and spread the remaining filling on top, like this:



Now take the bottom edge and fold it over the middle. Finger press to seal. Cut the dough into vertical strips-you can cut into 8, 10, or 12, depending on how fat you want your rolls. I try for 10-12. It will look like this:



Now pick up each strip and twist it twice, and lay it on a greased or parchment paper lined cookie sheet, 1" apart. They will look like this:



Let them rise, uncovered, for 15-20 minutes whie the oven heats to 375 degrees.
Bake for 20-30 minutes until lightly browned. Remove from oven and let sit just a few minutes (3-4).

Drzzle with:

The Glaze:
2 cups confectioners (powdered) sugar.
juice of the zested lemon (you may need a smidge more-use bottled)
2 tablespoons melted butter (really helps the glaze coat better and makes it pretty and shiney)

Mix well, adding more juice if needed to make a thick but fluid glaze--it should drizzle freely off of a fork.
Drizzle the still warm rolls. Eat and enjoy!