Frosted Fruit Rolls
Frosted Fruit Rolls
1/2 cup warm (not hot) water
2 packages or cakes yeast
1/2 cup milk
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated lemon rind
2 eggs
1/2 cup butter
4 1/2 to 5 cups flour
strawberry preserves, orange marmalade
powdered sugar frosting
yellow and red food coloring
Measure water into large bowl, sprinkle or crumble yeast into water. Stir until dissolved. Add milk, sugar, salt and lemon rind. Stir in eggs, butter and 2 cups of the flour; mix well. Stir in 2 1/2 cups more of the flour, or just enough of the remaining flour to make a dough easy to handle.
Turn the dough out onto a lightly floured board and knead, about 5 minutes, until it is smooth and elastic and doesn't stick tot he board. Place dough in a greased bowl, turning once to bring the greased side up. Cover with a damp cloth and let rise until doubled in bulk, about 1 1/2 hours. Punch dough down and pull edges to center. Turn dough completely over in bowl and let rise again until almost double, about 45 minutes. Punch dough down and shape into balls about the size of a walnut. Place them on a buttered baking sheet and let rise until light, about 30 minutes. When light, make a depression in the center of each ball with your thumb. Fill with any kind of preserves or fruit filling, such as strawberry or orange marmalade. Bake in a 400-degree oven for 20 to 25 minutes, until brown. Tint powdered sugar frosting with a drop or two of red or yellow and frost.
1/2 cup warm (not hot) water
2 packages or cakes yeast
1/2 cup milk
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated lemon rind
2 eggs
1/2 cup butter
4 1/2 to 5 cups flour
strawberry preserves, orange marmalade
powdered sugar frosting
yellow and red food coloring
Measure water into large bowl, sprinkle or crumble yeast into water. Stir until dissolved. Add milk, sugar, salt and lemon rind. Stir in eggs, butter and 2 cups of the flour; mix well. Stir in 2 1/2 cups more of the flour, or just enough of the remaining flour to make a dough easy to handle.
Turn the dough out onto a lightly floured board and knead, about 5 minutes, until it is smooth and elastic and doesn't stick tot he board. Place dough in a greased bowl, turning once to bring the greased side up. Cover with a damp cloth and let rise until doubled in bulk, about 1 1/2 hours. Punch dough down and pull edges to center. Turn dough completely over in bowl and let rise again until almost double, about 45 minutes. Punch dough down and shape into balls about the size of a walnut. Place them on a buttered baking sheet and let rise until light, about 30 minutes. When light, make a depression in the center of each ball with your thumb. Fill with any kind of preserves or fruit filling, such as strawberry or orange marmalade. Bake in a 400-degree oven for 20 to 25 minutes, until brown. Tint powdered sugar frosting with a drop or two of red or yellow and frost.
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