2/3 cup plus 1 tablespoon warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1/2 cup butter or margarine, softened
3 eggs
1/3 cup sugar
1 tablespoon lemon peel
1/2 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/2 cup raspberry jam
Servings: 10
1. Place 2/3 cup water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, 2 eggs, sugar, lemon peel, salt and enough flour to make soft dough. Knead on floured surface until smooth, about 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 1 1/2 to 2 hours.
2. Punch dough down. On floured surface, roll dough to 20- × 7-inch rectangle; cut crosswise into 20 strips. Twist 2 strips together; pinch ends to seal. Form a coil (snail); tuck end underneath. Repeat with remaining strips. Place coils on two greased baking sheets. Cover; let rise in warm place until doubled in size, about 1 hour.
3. Lightly beat remaining egg and water; brush on coils. Press deep indentations in centers of coils. Fill each indentation with about 2 teaspoons jam.
4. Bake at 375ºF for 15 minutes or until done, switching positions of sheets halfway through baking. Remove from sheets; cool on wire racks.
Yield: 10 rolls
Baking Time: 15 minutes
1 package Fleischmann's® Active Dry Yeast
1/2 cup butter or margarine, softened
3 eggs
1/3 cup sugar
1 tablespoon lemon peel
1/2 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/2 cup raspberry jam
Servings: 10
1. Place 2/3 cup water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, 2 eggs, sugar, lemon peel, salt and enough flour to make soft dough. Knead on floured surface until smooth, about 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 1 1/2 to 2 hours.
2. Punch dough down. On floured surface, roll dough to 20- × 7-inch rectangle; cut crosswise into 20 strips. Twist 2 strips together; pinch ends to seal. Form a coil (snail); tuck end underneath. Repeat with remaining strips. Place coils on two greased baking sheets. Cover; let rise in warm place until doubled in size, about 1 hour.
3. Lightly beat remaining egg and water; brush on coils. Press deep indentations in centers of coils. Fill each indentation with about 2 teaspoons jam.
4. Bake at 375ºF for 15 minutes or until done, switching positions of sheets halfway through baking. Remove from sheets; cool on wire racks.
Yield: 10 rolls
Baking Time: 15 minutes
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