Lemon Swirl Rolls
TOPPING AND FILLING
1/2 cup butter or margarine — melted
1 1/4 cups packed light brown sugar
3/4 cup chopped walnuts
2 tablespoons grated lemon peel
DOUGH
3 cups all-purpose flour
1/4 cup sugar
1 package Fleischmann’s® Rapid Rise Yeast
1 teaspoon salt
1/4 cup butter or margarine — cut up
1 egg
1/2 cup warm milk (105ş to 115şF)
1/4 cup warm water (105ş to 115şF)
To make topping: In small bowl, combine melted butter, 3/4 cup brown sugar
and 1/2 cup walnuts. Pour mixture into greased 13 × 9-inch baking pan.
Reserve.
To make filling: In small bowl, combine remaining brown sugar, walnuts and
lemon peel. Reserve.
To make dough: Insert metal blade in processor bowl. Add flour, sugar,
undissolved yeast and salt; process 5 to 10 seconds to combine. Add butter
and egg. Begin processing, then slowly pour milk and water through feed
tube just until dough forms a ball, about 10 to 15 seconds (all liquid may
not be needed). Continue processing for 60 seconds to knead dough.
Carefully remove dough from processor bowl to lightly floured surface.
Cover; let rest on floured surface 10 minutes.
Roll to 15 × 12-inch rectangle. Sprinkle prepared filling over dough to
within 1/2-inch of edges. Beginning at long end, roll up tightly; pinch
seam to seal. Cut roll into 1-inch slices and place, cut side up, in
prepared pan. Cover; let rise in warm draft-free place until doubled in
size, about 1 hour.
Bake at 375şF for 30 to 35 minutes or until done, covering with foil after
20 minutes to prevent excess browning. Let stand 2 minutes; invert onto
serving tray. Carefully spoon any topping left in pan over rolls.
Yield:
“15 rolls”
Per serving: 303 Calories (kcal); 14g Total Fat; (39% calories from fat); 5g Protein; 42g Carbohydrate; 38mg Cholesterol; 252mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates
NOTES : TIPS:
• To measure water, pour into transparent liquid-ingredient
measuring cup; read measurement at eye level.
• To measure flour, spoon into standard dry-ingredient measuring
cup; level with straight-edged knife.
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