"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
3 1/2 to 4 cups of unsifted flour
1/2 cup sugar
1 1/2 tsp salt
2 tbsp cornstarch
1 1/2 tsp grated lemon peel
2 packages dry yeast
3/4 cup milk
1/2 cup water
1/4 cup (1/2 stick) margarine
2 eggs at room temperature (separate one egg)
1 1/2 cups (3 sticks) margarine
1 tbsp water
colored sprinkles
Instructions:
In large bowl thoroughly mix 1 1/4 cups flour, sugar, salt, cornstarch, lemon peel and
undissolved dry yeast.
Combine milk, water & 1/4 cup margarine in saucepan. Heat over low heat until
liquids are warm (or warm in the microwave.) Margarine does not need to melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add 1 whole egg and 1 egg yolk (reserving
remaining egg white) and 3/4 cup flour, or enough flour to make a thick batter. Beat
at high speed 2 minutes, scraping bowl occasionally. Add enough additional flour to
make a stiff batter; stir just until blended. Cover tightly with aluminum foil;
chill about 1 hour.
On wax paper, spread 1 1/2 cups margarine into a 12x10 inch rectangle. Chill 1 hour.
On a lightly floured board, roll chilled dough into a 12x10 inch rectangle. Place margarine slab on 2/3 of dough. Fold uncovered third over middle section; cover with remaining third. Give dough quarter turn; roll into a 12x16 inch rectangle; fold as above; turn, roll and fold once more; chill 1 hour. Repeat procedure of 2 rollings, foldings, turning, and chilling 2 more times. Then refrigerate overnight.
On a lightly floured board, divide dough in half. Roll 1/2 of the dough into a 15x6 inch rectangle. Cut 12 strips, 15x 1/2 inch. Twist each strip and form into a circle, sealing ends well. Place on greased baking sheets. Repeat with remaining pieces of dough. Cover lightly with plastic wrap; refrigerator overnight.
Combine reserve egg white with 1 tbsp water. Brush rolls with egg white mixture.
Bake in moderate oven at 375 degrees about 15-20 minutes, or until done. Remove from baking sheets and cool on wire racks. Frost with confectioners sugar frosting and decorate with colored sprinkles.
Makes 2 dozen rolls.
NOTE: I bake one sheet of pastry one day and the other the next day. Will keep
in refrigerator for several days. Also, we frost and eat immediately! This is
Eric's favorite food!
This special holiday food is from Fleischmann's
New Treasury of Yeast Baking.
Thank you for sharing, Arlene!