Schmitty 07-05-99 4:11 AM
Yeast Rolls Sweet Roll Ups
Rolls:
1 packet Active Dry Yeast (or 1 cake compressed yeast)
1/4 cup warm water
3 cups all purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup butter
1 unbeaten egg
1/2 cup sour cream
1 teaspoon lemon or orange extract
Topping:
1/2 cup sifted powdered sugar
1/2 tsp cinnamon
Filling:
1 1/2 cups rasins or cut up dates
1/2 cup water
2 Tbsp. lemon juice
1/2 cup pecans, chopped
Dough:
Soften yeast in 1/4 cup warm water and set aside.
Mix together into mixing bowl, flour, sugar, salt, cinnamon and nutmeg.
Cut in butter until particles are fine.
In a small bowl, combine egg with sour cream and lemon or orange
extract. Add egg mixture to dry ingredients and beat well. Cover.
Let rise in warm place (85 to 90 degrees F) until light and doubled in
size, 1 to 1 1/2 hours.
Topping: Mix powdered sugar and cinnamon together in a pie plate and set aside.
Preheat oven to 375.
Toss dough on well floured surface until no longer sticky. Divide into 4
parts. Roll out one part to a 10 x 8 inch rectangle; spread with 1/4 of
filling. Cut rectangle in half lengthwise; roll up starting on 10
inch side. Cut into 2 inch slices. Place seam side down on greased cookie sheets.
Repeat with remaining dough.
Bake for 18 to 20 minutes or until golden brown. Remove from oven and
roll immediately in powdered sugar mixture
Filling:
1 1/2 cups raisins or cut up dates
1/2 cup water
2 Tbsp. lemon juice
1/2 cup pecans, chopped
Combine filling ingredients except for pecans in saucepan and bring to
boil
stirring constantly.
Remove from heat; add 1/2 cup pecans chopped. Cool.
Makes about 3 1/2 dozen small rolls.