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Mardi Gras Sweet Rolls

Mardi Gras Sweet Rolls

Oxmoor House JANUARY 2001

  • Yield: 2 dozen (serving size: 1 roll)

Ingredients

  • 1 package dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 3 2/3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 (8-ounce) carton 50%-less-fat sour cream (such as Daisy)
  • 1/3 cup butter or stick margarine, melted
  • 2 large eggs, lightly beaten
  • Cooking spray
  • 1 1/4 cups sifted powdered sugar
  • 3 ounces fat-free cream cheese
  • 1/2 teaspoon vanilla extract
  • 3 teaspoons yellow sugar sprinkles
  • 3 teaspoons green sugar sprinkles
  • 3 teaspoons purple sugar sprinkles

Preparation

Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Combine flour, 1/2 cup sugar, and salt in a large mixing bowl, stirring well. Combine sour cream, butter, and eggs, stirring well. Add dissolved yeast and sour cream mixture to dry ingredients. Beat at medium speed of a mixer 2 minutes or until smooth. Cover tightly, and chill 8 hours.

Divide dough in half; shape half of dough into 12 (2-inch) balls, smoothing out tops. Place 2 inches apart on a baking sheet coated with cooking spray. Repeat procedure with remaining dough. Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 350°.

Bake rolls at 350° for 12 minutes or until very lightly browned. Let cool on wire racks.

Combine powdered sugar, cream cheese, and vanilla in a bowl; beat at medium speed of a mixer until smooth. Combine sugar sprinkles in a small bowl. Spread 2 teaspoons frosting on each roll. Sprinkle each roll with 3/8 teaspoon of sugar sprinkles.

Nutritional Information

Amount per serving
  • Calories: 161
  • Fat: 3.9g
  • Saturated fat: 2.2g
  • Protein: 3.5g
  • Carbohydrate: 27.5g
  • Cholesterol: 29mg
  • Iron: 1mg
  • Sodium: 109mg
  • Calories from fat: 22%
  • Fiber: 0.6g
  • Calcium: 29mg
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Mardi Gras Sweet Rolls Recipe

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