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Danish pastry, a traditional laminated dough, is not an easy roll to master but the results make it worth it! Use care in chilling dough as the recipe recommends.
01 hours 30 minutes
15 to 20 minutes
4 cups all-purpose flour
1/2 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
1-1/2 teaspoons grated lemon peel
3/4 cup milk
1/2 cup water
1/4 cup butter or margarine
2 eggs, reserve egg white for Egg Glaze
2 tablespoons corn starch
1-1/2 cups butter, softened
1 egg white
1 tablespoon water
Fruit jelly OR preserves, any flavor
Almond Drizzle, optional
1 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 tablespoons half & half OR milk
Combine 1-1/4 cups flour, 1/2 cup sugar, undissolved yeast, salt, and lemon peel iin a large mixer bowl. Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, egg yolk, and 1/2 cup flour; beat 2 minutes at high speed. Stir in corn starch and remaining 2-1/4 cups flour to make a soft dough. Cover tightly with plastic wrap; refrigerate 2 hours.
Spread 1-1/2 cups butter on waxed paper to 12 x 10-inch rectangle. Chill 1 hour.
Roll chilled dough to 16 x 12-inch rectangle on a lightly greased surface. Place chilled butter at the center of dough. Fold ends over center. Give dough a quarter turn; roll to 16 x 12-inch rectangle and fold as above. Turn, roll, and fold once more. Wrap tightly in plastic wrap; chill 1 hour. Repeat procedure of two rollings, foldings, turnings and chilling twice more. Refrigerate overnight.
Divide dough in half; returning half to refrigerator. Shape gently but quickly into spiral rolls or jelly triangles as described below. Place on greased baking sheets. Chill 1 hour.
Whisk egg white and water together in a small bowl. Brush over rolls; sprinkle lightly with sugar.
Bake at 375°F for 15 to 20 minutes or until golden. Remove from sheets; cool on wire rack. If desired, combine Almond Drizzle ingredients and mix until smooth. Drizzle over rolls.
Spiral Rolls: Roll half of dough to 12 x 6-inch rectangle on a lightly greased surface. Cut into 12 (6 x 1-inch) strips; twist each strip 3 times. Coil; tuck end under coil. Make deep indentation in the center of rolls; fill with 1/2 teaspoon jelly.
Jelly Triangles: Roll half of dough to 12 x 9-inch rectangle; cut into 3-inch squares. Put 1/2 teaspoon jelly in the center of each square. Fold to form triangles; pinch ends to seal.