Combine 2 cups flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and
mix until combined; mix in remaining 1½ cups flour. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn't stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading).
Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Spray a 13 x 9-inch baking dish (or two 9-inch round pans) with nonstick spray.
Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Brush dough with melted butter, leaving a ¼-inch border. Place sugar and lemon zest in a food processor and pulse for 1 minute; sprinkle lemon-sugar over dough and top with almond paste, pressing gently into dough with rolling pin. Carefully roll dough up into a tight log and pinch edges to seal.
Trim off uneven ends and score dough into 18 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking dish. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes.
While the rolls rise, preheat oven to 350°F. Bake rolls for 18 to 19 minutes, until golden.
Remove from oven and place on a wire rack to cool. For the glaze, whisk together powdered sugar, salt, melted butter, milk, lemon zest, lemon juice, and almond extract in a small bowl. Drizzle glaze over warm rolls.
Notes: Wrap leftover rolls well and store at room temperature up to 2 days; warm in a 300°F oven before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1614g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 970 (28%)|
|Amt Per Serving||% DV|
|Total Fat 107.8g||144 %|
|Saturated Fat 49g||245 %|
|Monounsaturated Fat 40.9g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 397.7mg||122 %|
|Sodium 28133.5mg||970 %|
|Potassium 1418.3mg||37 %|
|Total Carbohydrate 626.5g||184 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 614.9g|
|Protein 24.4g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3450
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