Serves: 16
Total Calories: 168
In large bowl, combine 1 cup flour, potato flakes, 1/3 cup sugar, salt, 1/2 teaspoon lemon peel and yeast blend well. In small saucepan, heat water, milk and 1/3 cup margarine until very warm (120 to 130°F.). Add warm liquid, lemon juice and egg to flour mixture. Blend at low speed until moistened beat 2 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a stiff dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.
Grease two 8- or 9-inch round cake pans. On floured surface, toss dough until no longer sticky. Roll into 16 x 12-inch rectangle spread with 2 tablespoons margarine. In small bowl, combine remaining filling ingredients sprinkle over dough. Starting with 16-inch side, roll up tightly, pressing edges to seal. Cut into 16 slices place in greased pans. Cover let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.
Heat oven to 375°F. Uncover dough. Bake 20 to 30 minutes or until light golden brown. Immediately remove from pans cool on wire racks. In small bowl, blend all glaze ingredients adding enough half-and-half for desired drizzling consistency. Drizzle over warm rolls.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 roll): Calories 250 Protein 4g Carbohydrate 40g Fat 9g Sodium 210mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Nut Rolls recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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