Directions (continued)

• hard lumps. Knead in remaining flour, working quickly to keep butter
• cold. Place butter mixture on a sheet of plastic wrap and shape into
• a small rectangle. Cover with another sheet of plastic wrap; roll
• into a 9-in. x 6-in. rectangle. Set aside.
• Turn dough onto a floured work surface; roll into a 14-in. x 10-in.
• rectangle, with a 10-in. side toward the bottom. Unwrap butter
• mixture; place on dough 1 in. above bottom edge and 1/2 in. from
• each side edge. Fold top half of dough over butter and pinch edges
• to seal.
• Turn dough a quarter turn to the right; sprinkle lightly with
• additional flour. Lightly roll into a 16-in. x 8-in. rectangle. Fold
• bottom third of rectangle up and top third down, as when folding a
• business letter, making a 5-1/2-in. x 8-in. rectangle (this is
• called one turn). Rotate dough a quarter turn to the right. Lightly
• roll into a 16-in. x 8-in. rectangle and again fold into thirds,
• finishing the second turn. Repeat rotating, rolling and folding two
• more times for a total of four times. Wrap loosely in plastic wrap;
• refrigerate for 30 minutes.
• Roll dough into a 12-in. square; cut square into three 12-in. x 4-in.
• strips. Spread 2 tablespoons filling down the center of each strip
• to within 1 in. of long edge. Fold lengthwise over filling and pinch
• seam to seal. Cut each strip into three pieces. With scissors, cut
• each piece four times from pinched seam to about 1/2 in. from folded
• side. Place 2 in. apart on greased baking sheets. Curve folded side
• slightly to separate strips and allow filling to show. Cover and let
• rise in a warm place until almost doubled, about 1 hour.
• Brush with egg. Bake at 400° for 10-14 minutes or until puffy and
• golden brown. Remove from pans to wire racks. Combine glaze
• ingredients; brush over warm rolls. Cool. Yield: 9 rolls.