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Raspberry-Almond Rolls

Source of Recipe


>^..^<






List of Ingredients



• 1 cup water
  
• 1 egg
  
• 2 Tbsp cooking oil (or butter or margarine, cut up)
  
• 3-1/2 cups bread flour
  
• 1/4 cup sugar
  
• 1/2 tsp salt
  
• 1/2 tsp almond extract
  
• 1 pkg. active dry yeast (2-1/4 tsp)
  
• 3 Tbsp raspberry or blackberry jam
  
• 1 8-oz. can almond paste (for best results, use almond paste made without syrup or liquid glucose)
  
• *
  
• -- Powdered Sugar Icing --
  
• 1 cup sifted powdered sugar
  
• 1 Tbsp milk
  
• 1/4 tsp vanilla
  
• Additional milk
  






Instructions



1. Add first 8 ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover; let rest for 10 minutes.
   
   
2. On a lightly floured surface, roll dough to a 12x10-inch rectangle. Spread jam on dough. Crumble almond paste into small pieces and sprinkle over dough. Roll up dough, jelly-roll style, starting from a long side; seal seams. Slice into twelve 1-inch-thick slices. Place rolls, cut side down, 2 inches apart on greased baking sheets. Cover; let rise till nearly double (about 30 minutes).
   
   
3. Bake in a 350-degree oven for 18 minutes, until golden brown. Cool on a wire rack about 5 minutes; transfer to a serving platter. Serve warm. Drizzle with Powdered Sugar Icing (recipe follows).
   
   
4. Powdered Sugar Icing: In a medium mixing bowl, stir together the sifted powdered sugar, 1 tablespoon milk, and vanilla. Stir in additional milk, 1/2 teaspoon at a time, until icing is of drizzling consistency.
   
   Makes 12 rolls.