Ingredients
- 3/4 cup cold butter
- 3 to 3 1/4 cups all-purpose flour
- 1 package active dry yeast
- 1/4 cup warm water
- 1 egg
- 1/4 cup plus 3 tablespoons sugar
- 3/4 cup cold milk
- 1 teaspoon salt
- 1/4 cup finely chopped blanched almonds
Preparation
Step 1
Cut 3/4 cup butter into 1/4 cup flour. Chill while preparing dough. Soften yeast in warm water in mixing bowl. Beat egg and reserve 1 tablespoon for topping. Add egg, 3 tablespoons sugar, w cup cold milk and salt to yeast mixture. Blend in 2 3/4 to 3 cups flour to form a stiff dough. Roll out on well-floured surface to a 12-inch square. Roll out chilled butter-flour mixture between 2 sheets of waxed paper to a 10 x 4-inch rectangle. Remove top sheet of waxed paper; invert butter-flour mixture onto half of dough. Remove remaining sheet of waxed paper. Fold other half of dough over mixture and roll out to a 12-inch square. Repeat rolling and folding 3 times. Wrap in waxed paper. Chill 30 minutes.
Roll out dough to a 24 x 12-inch rectangle. Cut the 24 x 12-inch rectangle into 4-inch squares. Place 1 teaspoon jam, almond paste or sweetened applesauce in center of each. Fold opposite corners to center. Moisten edges; press to seal. Brush with reserved egg. Combine 1/4 cup sugar and almonds; sprinkle over rolls. Cover; let stand at room temperature for 30 minutes. Bake at 425deg for 12 to 15 minutes. Yield: 18 rolls.
TIP: Dough may be stored in refrigerator overnight.