Bake shop krispies

Yield: 24 Servings

Measure Ingredient
1/4 cups all purpose flour; up to 4
½ ounce Active dry yeast; (1 package)
1¼ cup Milk
¼ cup Butter or margarine
1 teaspoon Salt
1 Egg
1 cup Sugar
¼ cup Butter or margarine; melted
½ teaspoon Cinnamon
¼ cup Butter or margarine; melted
1 cup Sugar
1 teaspoon Cinnamon
½ cup Chopped pecans

DOUGH

FILLING

TOPPING

In large mixer bowl combine 2 cups flour and yeast. In 1 quart saucepan combine ¼ cup sugar, milk, ¼ cup butter and salt. Cook over medium heat, stirring constantly, until warm (115 to 120øF). Add to flour mixture; add egg. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Beat at high speed, scraping bowl often, 3 minutes. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes).

Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 1½ hour). Dough is ready if indentation remains when touched.

Punch down dough; divide in half. Roll each half into 12" square. In medium bowl stir together filling ingredients. Spread half over each 12" square.

Roll each 12" square up jelly roll fashion; pinch to seal seams well. Cut each into 12 rolls. Place on greased cookie sheets 3 to 4" apart (about 6 rolls per cookie sheet). Cover with waxed paper. With rolling pin flatten each roll to about 3" in diameter. Do not remove waxed paper; let rise in warm place 30 minutes.

Heat oven to 400ø. With rolling pin flatten to ⅛" thickness; remove waxed paper. Brush rolls with ¼ cup melted butter. In small bowl stir together 1 cup sugar and 1 teaspoon cinnamon, sprinkle over rolls. Sprinkle pecans over rolls. Cover with waxed paper; roll flat. Remove waxed paper. Bake for 8 to 12 minutes or until golden brown. Remove from pan immediately.

Orange Krispies: Omit cinnamon in filling. Add 1 tablespoon grated orange peel to filling. Omit cinnamon and pecans in topping. Add ½ cup sliced almonds and 1 teaspoon grated orange peel to topping.

Recipe by: Land O Lakes Treasury of Country Recipes Posted to TNT Recipes Digest by Carriej999 <Carriej999@...> on Mar 21, 1998

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