| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe dough from "Buttery Dinner Rolls" |
| 3 |
tb |
Butter or margarine, melted |
| 1/3 |
c |
Sugar |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Grated lemon peel |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Confectioners' sugar |
| 1 |
tb |
Lemon juice (up to 2) |
INSTRUCTIONS
FILLING
GLAZE
Make same dough as Buttery Dinner Rolls, through first rise.
On a lightly floured surface, roll and spread the dough to a 12 inch by 15
inch rectangle. Brush with melted butter. Combine the sugar, cinnamon and
lemon peel; sprinkle evenly over the butter. Sprinkle with raisins.
Starting from a long side, roll up the dough tightly. Pinch the long edge
of the dough into the roll. Slice into 9 rolls. Place in a greased 9 by
9-inch baking pan, cut side up. Cover and let rise until doubled, about 45
minutes.
Bake at 350 F for 25 to 30 minutes or until golden brown. Cool for 10
minutes. Combine 1 Tbsp lemon juice with the confectioner's sugar, adding
only enough additional lemon juice to make a very thick glaze. Drop and
spread with a teaspoon over the rolls.
Note: I'm thinking about trying orange peel and juice instead of lemon, but
haven't done so yet.
Posted to Digest bread-bakers.v096.n052
Date: Wed, 30 Oct 1996 12:37:00 -0500
From: bob.stedfeld@pcohio.com (Bob Stedfeld)
A Message from our Provider:
“Nothing ruins the truth like stretching it.”