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Cut a few 1/4-in. slices on the thin side of the leg and remove to a platter. Turn the roast over so it rests on the cut surface.
Hold roast steady by using paper towels around bone with one hand. With a carving knife, make a series of 1/4-in. slices along leg down to bone. Then cut along the bone to free slices.
Make dough as directed; divided into 24 portions. Divide each portion into three equal pieces;…
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For a crumb-free finish, use an offset spatula to apply a very thin coat of frosting over the…
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