Recipe - Bake Shop Krispies

DOUGH
3 Three fourths One fourth cups all purpose flour;
up to 4
One half ounce Active dry yeast; (1
package)
1 One fourth cup Milk
One fourth cup Butter or margarine
1 teaspoon Salt
1 Egg

FILLING
1 cup Sugar
One fourth cup Butter or margarine; melted
One half teaspoon Cinnamon

TOPPING
One fourth cup Butter or margarine; melted
1 cup Sugar
1 teaspoon Cinnamon
One half cup Chopped pecans

In large mixer bowl combine 2 cups flour and yeast. In 1 quart saucepan
combine One fourth cup sugar, milk, One fourth 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 1 One half 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 1/8" thickness; remove waxed
paper. Brush rolls with One fourth 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 One half cup cut or sliced up
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@aol.com on Mar 21,
1998