Heavenly Sweet Almond Rolls

These are so good, they were the 2009 Central Region State Fair Winner!


Details

Difficulty

Advanced

Yield

12 rolls

Prep Time

40 minutes

Rise Time

90 minutes

Bake Time

35 minutes

Ingredients


  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1-1/2 cups warm water (100° to 110°F)
  • 5-1/4 to 5-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/4 cup butter OR margarine, softened
  • 2 eggs
  • Filling:
  • 1/2 cup crumbled pure almond paste
  • 1/2 cup brown sugar
  • 1/4 cup butter OR margarine, softened
  • 1/4 teaspoon almond extract
  • Topping:
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter OR margarine
  • Drizzle:
  • 1-1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons milk

Directions


Dissolve yeast in water in a large mixer bowl. Let stand for 2 to 3 minutes. Add 2 cups flour, sugar, salt, butter and eggs. Beat 3 minutes, until smooth. Add enough remaining flour to form a soft dough.

Turn out onto lightly floured surface and knead 6 to 8 minutes, until smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft free place until doubled, about 1 hour.

Mix all filling ingredients in a small bowl.

Punch dough down. Roll dough into a 15 x 10-inch rectangle. Spread filling over dough. Roll up from long side and cut into 12 equal slices. Place cut side down in a greased 13 x 9-inch baking pan.

Cover and let rise until doubled, abut 30 minutes.

Combine topping ingredients and sprinkle evenly over rolls.

Bake in preheated 350°F oven for 35 minutes or until golden brown. Cool 15 to 20 minutes.

For drizzle, combine powdered sugar, vanilla and enough milk to reach desired consistency. Drizzle over warm rolls.