INGREDIENTS

INSTRUCTIONS

Makes 2 1/2 dozen rolls
Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast
and let stand until bubbly, about 5 minutes. Blend in cream and egg yolks.
Fit processor with steel blade.  Measure 2 cups of the flour, butter, 4
tablespoons of the sugar and salt into work bowl. Process on/off 5 or 6
times until butter is size of kidney beans.
Transfer flour-butter mixture to a large mixing bowl. Stir in remaining 1
1/2    cups flour.
Add cream mixture to flour mixture.  Stir just enough to moisten flour.
(Dough should be crumbly like a biscuit dough, not smooth and satiny like
most yeast doughs.) Cover with plastic wrap and refrigerate 12 to 24 hours.
Turn dough onto well floured surface.  Cut dough into 4 equal parts. Roll
each part into a rectangle 6x12 inches. Cut each rectangle into 12 strips 1
inch wide and 6 inches long. Shape into knots, circles, figure 8's,
spirals, braids or ovals as desired. Place on greased cookie sheets. Let
rise in warm place until doubled, about 45 minutes.
Heat oven to 350 F.  Prepare Almond Icing.  Mix remaining 2 tablespoons
sugar with cinnamon.  Bake rolls until evenly brown, about 15 minutes.
Remove from cookie sheet, dip in Almond Icing, then in cinnamon mixture or
nuts.  Cool on wire rack.
ALMOND ICING: 1 1/3 cups sifted powdered sugar 2 Tbsp milk 1 Tbsp hot water
1/2    tsp almond extract
Blend ingredients until smooth.
Food Processor Bread Book From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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