Try my prizewinning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington
Almond Streusel Rolls
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 3/4 cup warm 2% milk (110° to 115°)
- 1/4 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon salt
- 5-1/4 to 5-1/2 cups all-purpose flour
- filling:
- 1/2 cup almond paste
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 1/4 teaspoon almond extract
- topping:
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- icing:
- 1-1/2 cups confectioners' sugar
- 1/4 teaspoon almond extract
- 1 to 2 tablespoons 2% milk
Directions
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; roll out to a 15x10-in. rectangle. In a large bowl, beat filling ingredients until smooth. Spread over dough.
- Roll up jelly-roll style, starting with a short side; seal seams. Cut into 12 slices. Place cut side down in a greased 12-in. cast-iron skillet or 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.
- Combine topping ingredients; sprinkle over rolls. Bake until golden brown, 35-40 minutes. Cool on a wire rack.
- In a small bowl, combine confectioners' sugar, extract and enough milk to achieve drizzling consistency; drizzle over rolls.
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