Lemon Nut Rolls
Soften:
| Active Dry Yeast | 1 Packet | |
| Warm Water | 1/4 Cup |
Bake at 375° for 20-25 minutes.
Combine in mixing bowl:
| Sugar | 1/3 Cup | |
| Shortening | 1/3 Cup | |
| Mashed Potatoes | 1/2 Cup | |
| Salt | 1 tsp. | |
| Hot Scalded Milk | 1/2 Cup |
Stir until well blended. Cool to lukewarm.
Stir in:
| Egg (unbeaten) | 1 | |
| Grated Lemon Rind | 1 tsp. | |
| Lemon Juice | 1 Tbsp. | |
| Softened Yeast |
Add Gradually:
3 1/2 to 4 cups sifted flour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place (85° to 90°) until light and doubled in size; about 1 hour. Roll out dough on well-floured surface to a 16×12-inch rectangle. Brush with 2 Tbsp. melted butter.
Combine:
| Sugar | 3/4 Cup | |
| Pecans, chopped | 1/2 Cup | |
| Grated Lemon Rind | 2 tsp. |
Sprinkle over dough.
Roll as for jelly roll, starting with 16-inch side. Cut or “tie off” with strong thread into 16 one-inch slices. (To tie off slide, place thread under roll and pull ends around, crossing as to tie.) Place cut-side down in two well-greased 8 or 9-inch round layer pans. Cover. Let rise in warm place until light and doubled in size, 30 to 40 minutes. Bake at 375° 20 to 25 minutes. Remove from pans immediately. Drizzle with Glaze while warm.
Lemon Glaze
| Sifted Powdered Sugar | 1/2 Cup | |
| Grated Lemon Rind | 1 tsp. | |
| Lemon Juice | 1/2 tsp. | |
| Cream | 1 Tbsp. |
Blend together. Beat until smooth.
