Anna Maude's Honey Almond Rolls

Oxmoor House
3 dozen

Ingredients

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2 packages dry yeast
1 1/3 cups plus 1 teaspoon sugar, divided
2 1/2 cups warm water (105° to 115°)
3 eggs, beaten
1/2 cup shortening, melted
1/4 cup nonfat-dry milk powder
1 tablespoon salt
9 1/2 cups all-purpose flour, divided
1 cup butter or margarine, softened
1 cup honey, divided
3 (2 1/2-ounce) packages sliced almonds, toasted and divided
4 cups sifted powdered sugar
1/4 cup plus 2 tablespoons water

Preparation

Dissolve yeast and 1 teaspoon sugar in warm water in a large mixing bowl, stirring well; let stand 5 minutes or until bubbly. Add 1/3 cup sugar, eggs, shortening, milk powder, salt, and 4 3/4 cups flour; beat at low speed of electric mixer until smooth. Stir in enough remaining flour to make a soft dough (dough will be sticky).

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Cream butter; gradually add remaining 1 cup sugar, beating until light and fluffy. Add 3/4 cup honey, beating well. Set aside.

Punch dough down; let rest 5 minutes. Turn dough out onto a floured surface; divide dough in half. Roll each half into a 12- x 8-inch rectangle, and spread each with half of butter-honey mixture. Sprinkle one-third of Anna Maude's Honey Almond Rolls, terrific with tea. toasted almonds over each rectangle. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut rolls in 1-inch slices; place slices, cut side down, in two 13- x 9- x 2-inch baking pans.

Bake at 350° for 25 minutes or until lightly browned. Combine powdered sugar, water, and remaining honey, mixing well; drizzle over warm rolls, and sprinkle with remaining almonds.

Created date

February 2010