TOPPING AND FILLING
1/2 cup butter or margarine, melted
1 1/4 cups packed light brown sugar
3/4 cup chopped walnuts
2 tablespoons grated lemon peel
DOUGH
3 cups all-purpose flour
1/4 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/4 cup butter or margarine, cut up
1 egg
1/2 cup warm milk (105º to 115ºF)
1/4 cup warm water (105º to 115ºF)
Servings: 15 / Yield: 15 rolls
1. To make topping: In small bowl, combine melted butter, 3/4 cup brown sugar and 1/2 cup walnuts. Pour mixture into greased 13 × 9-inch baking pan. Reserve.
2. To make filling: In small bowl, combine remaining brown sugar, walnuts and lemon peel. Reserve.
3. To make dough: Insert metal blade in processor bowl. Add flour, sugar, undissolved yeast and salt; process 5 to 10 seconds to combine. Add butter and egg. Begin processing, then slowly pour milk and water through feed tube just until dough forms a ball, about 10 to 15 seconds (all liquid may not be needed). Continue processing for 60 seconds to knead dough. Carefully remove dough from processor bowl to lightly floured surface. Cover; let rest on floured surface 10 minutes.
4. Roll to 15 × 12-inch rectangle. Sprinkle prepared filling over dough to within 1/2-inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. Cut roll into 1-inch slices and place, cut side up, in prepared pan. Cover; let rise in warm draft-free place until doubled in size, about 1 hour.
5. Bake at 375ºF for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Let stand 2 minutes; invert onto serving tray. Carefully spoon any topping left in pan over rolls.
Notes: TIPS:
• To measure water, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
• To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
1/2 cup butter or margarine, melted
1 1/4 cups packed light brown sugar
3/4 cup chopped walnuts
2 tablespoons grated lemon peel
DOUGH
3 cups all-purpose flour
1/4 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/4 cup butter or margarine, cut up
1 egg
1/2 cup warm milk (105º to 115ºF)
1/4 cup warm water (105º to 115ºF)
Servings: 15 / Yield: 15 rolls
1. To make topping: In small bowl, combine melted butter, 3/4 cup brown sugar and 1/2 cup walnuts. Pour mixture into greased 13 × 9-inch baking pan. Reserve.
2. To make filling: In small bowl, combine remaining brown sugar, walnuts and lemon peel. Reserve.
3. To make dough: Insert metal blade in processor bowl. Add flour, sugar, undissolved yeast and salt; process 5 to 10 seconds to combine. Add butter and egg. Begin processing, then slowly pour milk and water through feed tube just until dough forms a ball, about 10 to 15 seconds (all liquid may not be needed). Continue processing for 60 seconds to knead dough. Carefully remove dough from processor bowl to lightly floured surface. Cover; let rest on floured surface 10 minutes.
4. Roll to 15 × 12-inch rectangle. Sprinkle prepared filling over dough to within 1/2-inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. Cut roll into 1-inch slices and place, cut side up, in prepared pan. Cover; let rise in warm draft-free place until doubled in size, about 1 hour.
5. Bake at 375ºF for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Let stand 2 minutes; invert onto serving tray. Carefully spoon any topping left in pan over rolls.
Notes: TIPS:
• To measure water, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
• To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
