Nut Blossoms
Yield: 18 rolls
2 cups all-purpose flour
1 / 4 cup sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann'<WBR>s RapidRise Yeast
1 / 2 teaspoon salt
1 / 2 cup milk
1 large egg
1 cup butter
Powdered Sugar for dusting
Pecan Filling:
1 cup firmly packed dark brown sugar
1 cup finely chopped pecans or other nuts
1 teaspoon vanilla extract
1 egg white
In large bowl, combine 1/2 cup flour, sugar, undissolved yeast, and salt.
Heat milk until very warm (120 to 130 F). Gradually add to dry ingredients
and beat 2 minutes at medium speed of electric mixer. Add egg and another
1/2 cup of flour, beat 2 minutes at high speed. Stir in enough remaining
flour to make a soft dough. Knead on lightly floured surface until smooth
and elastic, about 8 to 10 minutes. Cover tightly with plastic wrap and
refrigerate 30 minutes.
Meanwhile, divide butter into 2 (1/2 cup) portions. Place each portion
between 2 sheets of waxed paper. With rolling pin, flatten each to 4 x
8-inch rectangle. Refrigerate.
Roll dough on a lightly floured surface to 12 x 8-inch rectangle. Place one
portion of butter at the center, leaving 4" of rolled-out dough on the left
and 4" on the right side of the butter. Fold first third (4") of dough over
butter. Place other portion of butter on top and fold last third of dough
over butter. Place in a plastic bag and refrigerate for 30 minutes.
Again roll dough to a 12 x 8" rectangle and fold into thirds, just as
before, but without adding more butter. Refrigerate. Repeat this rolling
-folding process one more time.
Roll dough on lightly floured surface to 18 x 9-inch rectangle. Cut into 18
(3 x 3-inch) squares. Spoon out 2 teaspoons of Pecan Filling over center of
each square. Place each square in lightly greased muffin pans. Cover; let
rise in warm, draft-free place until doubled in size, about 45 minutes.
Preheat oven to 350 F. Bake for 20 to 25 minutes or until done. Let cool 10
minutes in pans. Remove from pans and cool. Sprinkle with powdered sugar.
Pecan Filling:
In medium bowl, combine 1 cup firmly packed dark brown sugar; 1 cup finely
chopped pecans; 1 teaspoon vanilla extract; and 1 egg white. Stir well.