Almond Streusel Rolls Recipe

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 3/4 cup warm water (110° to 115°)
• 3/4 cup warm milk (110° to 115°)
• 1/4 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon salt
• 5-1/4 to 5-1/2 cups all-purpose flour
• FILLING:
• 1/2 cup almond paste
• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 teaspoon almond extract
• TOPPING:
• 3 tablespoons sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• ICING:
• 1-1/2 cups confectioners' sugar
• 1/4 teaspoon almond extract
• 1 to 2 tablespoons milk

Directions

• In a large, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; roll out to a 15-in. x 10-in. rectangle. In a large bowl, beat filling ingredients until smooth. Spread over dough.
• Roll up jelly-roll style, starting with a short side; seal seams. Cut into 12 slices. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
• Combine topping ingredients; sprinkle over rolls. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
• In a small bowl, combine confectioners' sugar, extract and enough milk to achieve drizzling consistency; drizzle over rolls. Yield: 1 dozen.

Almond Streusel Rolls published in Country Woman March/April 1998, p29