Lemon-Nut Rolls Recipe
Ingredients
| Yeast package | 7 | |
| Shortening | 1/3 Cup (16 tbs) | |
| Sugar | ||
| Potatoes | 1/2 Cup (16 tbs), mashed | |
| Salt | 1 Teaspoon | |
| Milk | 1/2 Cup (16 tbs), scalded | |
| Egg | 1 | |
| Grated lemon rind | ||
| Lemon juice | 1 Tablespoon | |
| Flour | 4 Cup (16 tbs) | |
| Melted margarine | ||
| Pecans | 1/2 Cup (16 tbs), chopped | |
Directions
Soften yeast in 1/4 cup lukewarm water.
Combine shortening, 1 /2 cup sugar, mashed potatoes, salt and milk.
Blend well; cool to lukewarm.
Stir in egg, 1 teaspoon grated lemon rind, lemon juice and yeast.
Add enough flour to form easily handled dough.
Knead well.
Let rise for about 1 hour.
Roll out to 16 x 12-inch rectangle; brush with margarine.
Combine 3/4 cup sugar, pecans and 2 teaspoons grated lemon rind.
Sprinkle on dough.
Roll up as for jelly roll; cut into 16 slices.
Place on baking sheet.
Let rise for 30 to 45 minutes.
Bake at 375 degrees for 30 to 45 minutes.
Combine shortening, 1 /2 cup sugar, mashed potatoes, salt and milk.
Blend well; cool to lukewarm.
Stir in egg, 1 teaspoon grated lemon rind, lemon juice and yeast.
Add enough flour to form easily handled dough.
Knead well.
Let rise for about 1 hour.
Roll out to 16 x 12-inch rectangle; brush with margarine.
Combine 3/4 cup sugar, pecans and 2 teaspoons grated lemon rind.
Sprinkle on dough.
Roll up as for jelly roll; cut into 16 slices.
Place on baking sheet.
Let rise for 30 to 45 minutes.
Bake at 375 degrees for 30 to 45 minutes.
Chef
