Directions (continued)
- Turn dough onto a lightly floured surface. Roll into an 18-in. x
- 15-in. rectangle. Cut 1/3 cup butter into small pieces. Dot dough
- with butter to within 1 in. of edges. Fold lengthwise into thirds,
- then widthwise into thirds, forming a 6-in. x 5-in. rectangle. Wrap
- in plastic wrap; refrigerate for 15 minutes. Repeat the rolling,
- dotting with butter, folding and chilling two times.
- Turn onto a lightly floured surface; divide dough in half. For fans,
- combine the brown sugar, walnuts and cinnamon; set aside. Roll one
- portion of dough into an 18-in. x 10-in. rectangle. Cut into
- eighteen 5-in. x 2-in. rectangles. Brush with melted butter to
- within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up
- jelly-roll style, starting with a long side; pinch seams to seal.
- Place seam side down on a greased baking sheet; curve ends down to
- form crescent shape. With scissors, cut from outside edge to
- two-thirds of the way down toward opposite side at 1-in. intervals.
- Cover and let rise until doubled, about 1 hour.
- For S-shaped rolls, divide other portion of dough into 18 pieces.
- Shape each piece into a 10-in. rope. Shape rope into an S-shape,
- then coil ends until they touch the center. Place 2 in. apart on
- greased baking sheet. Fill coil ends with 1-2 teaspoons pie filling.
- Cover and let rise until doubled, about 1 hour.
- Bake at 375° for 8-10 minutes or until golden brown. Remove from
- pans to wire racks to cool. In a small bowl, combine the glaze
- ingredients. Drizzle over rolls. Yield: 3 dozen.
Nutrition Facts: 1 serving (1 each) equals 155 calories, 8 g fat (4 g saturated fat), 30 mg cholesterol, 84 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.