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Ingredients: 6 1/2 Cup(s) all-purpose flour; (6 1/2 to 7 1/2 cups) 2/3 Cup(s) plus 1 tablespoon sugar 2 Package(s) Fleischmann's. Rapid Rise Yeast 2 Teaspoon(s) grated lemon peel 3/4 Teaspoon(s) salt 1 Cup(s) milk 1/2 Cup(s) water 1/2 Cup(s) butter or margarine 3 eggs 1 egg white 1 Cup(s) sliced almonds; lightly toasted Directions: FROSTING 1 cup powdered sugar 1 tablespoon milk (1 to 2 tablespoons) Combine 2 1/2 cups flour, 2/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (125: to 130:F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in 3/4 cup nuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Reserve 1/4 of dough. Divide remaining dough into two pieces; roll each to 34-inch rope. Loosely twist ropes together. Place on large baking sheet sprayed with cooking spray. Shape into circle; pinch ends to seal. Divide remaining dough into 6 equal pieces; form into oval rolls. Place on separate large baking sheet sprayed with cooking spray. Spray top of wreath and rolls with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350:F for 15 to 20 minutes for rolls and 35 to 40 minutes for wreath, or until done. Switch positions of sheets after 8 to 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost rolls and decorate as desired. Comments: Makes 1 basket and 6 rolls
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Set aside. In another large skillet heat oil to about 375F or medium high heat. While oil is heat Easter eggs Sieve icing sugar and cornflour. Soak gelatin in cold water for 15 minutes. Dissolve glucose over hot water (do not boil), add gelatin and stir. Add coloring and flavoring. Work liquid into the icing sugar and knead until pliable. Place in a sealed bowl t Walnut raisin cinnamon rolls Use dough cycle. Add starred ingredients (raisins and nuts) at 'raisin beep' or after first knead if you don't have a raisin signal. Remove dough when done and punch down on a lightly floured counter. Break into 12 small balls Coconut chocolate rolls For a treat, make into a wreath and top with a coconut glaze. Use dough cycle. When done, remove dough from machine and divide into 12 equal pieces. Form dough pieces into balls and stuff each with a Hershey's Kiss or similar-size piece o Mango shrimp summer rolls Stir together fish sauce, lime juice, water and brown sugar to make the sauce. 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Place tomatoes and remaining tomato liquid into removable liner; add sugar, then Potato rolls Sift the flour and baking powder into a bowl. Rub in the butter until mixture resembles fine bread crumbs. Stir in the sugar and the mashed potato. Ad enough milk to bind a soft, but not sticky, dough. Turn out the dough onto a floured surface and Sweet potato rolls Preheat oven to 425. In a large bowl, stir together flour, baking powder, salt, lemon peel, baking soda, basil, thyme, and chives. In another bowl, combine egg, sweet potato, yogurt, and margarine. Add to dry igredients; stir until moistened. D Steak rolls florentine Cut steak into 2 pieces, each about 10 x 4-inches. Place steak on cutting board and brush with dressing. Combine spinach, onion, garlic, basil and cheese in small bowl. Stir in 1 cup tomatoes. 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Heat milk, water and butter until liquids are very warm (120-130 degrees F.). Add to dry ingredients. Beat 2 minutes at medium speed (I've never used an electric mixer, by the way Ham rolls If the ham is packed in water, lay each slice on a paper towel and put one on the top to absorb the water. Leave the cream cheese out of the refigerator for 3 or 4 hours or until it is soft. Chop finely the tops of the onions-you don't use any of th Nutty blue cheese rolls For filling, in a medium mixing bowl stir together walnuts, blue cheese, the 1 tablespoon parsley, and the pepper. On a lightly floured surface, unfold piecrust according to package directions. Spread filling evenly over the crust. Cut the pastry Cinnabon cinnamon rolls Mix up Dough, let rise in warm place until double. Roll out into a rectangle and cover with melted 1 cup butter, 2 cups brown sugar, and cinnamon. You may also add nuts, raisens, etc. to your heart's content. Roll up and slice. Place on large baki Quick dinner rolls In large bowl, dissolve yeast in warm water. Add sugar, half of flour and salt to yeast mixture. Beat with spoon until smooth. Add egg and shortening. Add remaining flour and stir until smooth. Cover with plastic wrap and let rise until double (about 30 m