No Knead Citrus Rolls
1/4 cup warm water
2 pkg. yeast
7 tablespoons sugar, divided
1 cup warm whipping cream 110-115 degrees
3 egg yolks, beaten
3 1/2 - 4 cups all purpose flour
1 tsp. salt
3/4 cup cold butter or margarine, divided
(I would suggest using butter)
1/2 cup sugar
2 tablespoons grated lemon peel
2 tablespoons grated orange peel
1 1/3 cups confectioners sugar
2 tablespoons milk
1 tablespoon lemon juice
1 tablespoon orange juice
In a bowl combine water, yeast and 1 tablespoon sugar, let stand 5 minutes.
Stir in cream and egg yolks, mix well. In another bowl, combine 3 1/2 cups flour,
salt, and remaining sugar, cut in 1/2 cup butter until crumbly. Add yeast
mixture, stir just until moistened Add enough remaining flour to form a soft
dough. Place in a greased bowl, turning once to grease top.
Refrigerate 6-8 hours or overnight. Punch dough down. Turn onto lightly floured
surface. Divide in half, roll each half into a 15 x 12 rectangle. Melt remaining
butter, brush over dough. Combine filling ingredients, sprinkle over dough.
Roll up, jelly roll style, beginning with a long side, pinch seam to seal.
Cut each roll into 15 slices, place cut side down in 2 greased 9 inch pie plates.
Cover and let rise until doubled, about 45 min. Bake at 375 for 20-25 minutes
or until golden brown. Combine glaze ingredients, drizzle over warm rolls.
Cool in pans on wire racks. Yield 2 1/2 doz.
These really are good sort of like a Danish pastry without all the work!
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