Directions: |
Directions:Oven: 375º ~ Yield: 2 dozen
Rolls: Mix 1 1/2 c. flour, sugar, salt, lemon peel, and yeast. Add butter. Gradually add water to flour mixture and beat 2 minutes at medium speed of mixer. Add eggs and 1/2 c. flour; beat at high 2 more minutes. Stir in enough flour to make soft dough. Cover; let rest 20 minutes. Turn out onto floured surface; divide into thirds. Roll each piece into (8-inch) square; cut into 8 (1-inch wide) strips. Twist each strip and coil into a circle, tucking and sealing ends underneath. Place on greased baking sheet. Press deep indentation into each bun; fill with 2 T. of desired filling. Cover loosely with plastic wrap; freeze until firm; transfer to freezer zip top bags and store up to 6 weeks. To bake allow enough time to defrost and raise, about 3 to 4 hrs. Bake until evenly golden, about 15-20 minutes. Cool on racks; sprinkle with powdered sugar.
Freeze-Ahead Rolls Variation: Mix 1 1/2 c. flour, 1/2 c. sugar, 1 1/2 tsp. salt, and yeast. Add 1/3 c. butter. Gradually add 1 1/4 c. water and 1/2 c. very warm milk. Add eggs and 1/2 c. flour and finish mixing as directed above. Turn out and knead 8 to 10 minutes, then cover with plastic wrap and towel and let rest 20 min. Punch down; shape as desired. Freeze on greased baking sheet, covered with plastic wrap and foil. When firmly frozen transfer to freezer bags. To use, place on greased pan, allowing time to defrost and double in bulk, 1 1/2 to 2 hrs. Bake at 350º about 15 min.
Cheese Filling: Blend 2 pkg. softened cream cheese, 1/3 c. sugar and 1 T. grated lemon peel. Gradually add 2 egg whites, beating until silky smooth. Cover and chill until needed.
Date-Nut Filling: Bring 2 c. pitted dates, 1/2 c. water to boil in pan. Reduce heat to simmer; cover, about 3 minutes. Stir in 1/2 c. walnuts or pecans, chopped. Cover; set aside. |
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