Servings: 24
Yield: 24 Rolls
DOUGH
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
3 tablespoons sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
1/2 cup water
1/3 cup sour cream
3 tablespoons butter or margarine, cut up
1 egg
FILLING
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup chopped candied cherries, optional
3 tablespoons butter or margarine, melted
1 tablespoon freshly grated lemon peel
ICING
1 cup sifted powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon pure vanilla extract
1. To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, 45 to 60 minutes. (For Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes. Proceed with recipe.)
3. To make filling: In small bowl, combine filling ingredients; set aside.
4. To shape and fill: Punch down dough; divide in half. On lightly floured surface, roll one half to 14 × 12-inch rectangle. Spread half of filling evenly over half of rectangle, covering 12 × 7 inches of dough. Fold dough in half to enclose filling; pinch edges to seal. Cut crosswise into 12 strips. Repeat with remaining dough. Holding ends of each strip, twist in opposite directions 5 to 6 times. Place on 2 greased large baking sheets, curving one end of each strip to form cane; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets on pans; let dough rise 15 minutes.
5. Bake at 375ºF for 12 to 15 minutes or until done. Remove from pans; cool on wire racks.
To Make Icing: In small bowl, combine all ingredients; stir until smooth. Drizzle on rolls.
Yield: 24 Rolls
DOUGH
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
3 tablespoons sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
1/2 cup water
1/3 cup sour cream
3 tablespoons butter or margarine, cut up
1 egg
FILLING
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup chopped candied cherries, optional
3 tablespoons butter or margarine, melted
1 tablespoon freshly grated lemon peel
ICING
1 cup sifted powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon pure vanilla extract
1. To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, 45 to 60 minutes. (For Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes. Proceed with recipe.)
3. To make filling: In small bowl, combine filling ingredients; set aside.
4. To shape and fill: Punch down dough; divide in half. On lightly floured surface, roll one half to 14 × 12-inch rectangle. Spread half of filling evenly over half of rectangle, covering 12 × 7 inches of dough. Fold dough in half to enclose filling; pinch edges to seal. Cut crosswise into 12 strips. Repeat with remaining dough. Holding ends of each strip, twist in opposite directions 5 to 6 times. Place on 2 greased large baking sheets, curving one end of each strip to form cane; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets on pans; let dough rise 15 minutes.
5. Bake at 375ºF for 12 to 15 minutes or until done. Remove from pans; cool on wire racks.
To Make Icing: In small bowl, combine all ingredients; stir until smooth. Drizzle on rolls.
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