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Blooming Sweet Rolls
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10 frozen bread dough dinner rolls, thawed
3-1/2 teaspoons currant jelly, divided
1 teaspoon mint jelly, divided
1 cup confectioners' sugar
1 tablespoon milk
1-1/2 teaspoons butter or margarine, melted
1/8 teaspoon almond extract
Place on roll in the center of a greased baking sheet. Shape six rolls into ovals;
place around center roll, forming a flower. For stem, roll one of the remaining
rolls into a 5-in. rope; place rope touching the flower. Shape remaining rolls
into leaves; arrange on each side of stem. Cover and let rise in a warm place
until doubled, about 30 minutes. With the end of a wood spoon handle, make an
indentation in the center of each petal and flower center; fill with about 1/4
teaspoon currant jelly. Make an indentation in the center of each leaf; fill with
about 1/4 teaspoon mint jelly. Bake at 350° for 15-20 minutes or until
golden brown. Carefully remove from pan to a wire rack. Fill indentations with
remaining jelly. In a small bowl, whisk the confectioners' sugar, milk, butter
and extract; drizzle over warm sweet rolls.
Yield: 10 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |