Ingredients
2 package active dry yeast
3/4 cup warm water 110° to 115°
3/4 cup warm milk 110° to 115°
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon salt
5-1/4 to 5-1/2 cups flour
1/2 cube FILLING: almond paste
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 teaspoon almond extract
3 tablespoon TOPPING: sugar
1 tablespoon flour
1 1/2 cups ICING: confectioners’ sugar
2 tablespoons milk
1/4 teaspoon almond extract
1 tablespoon butter
Preparation
In a large mixing bowl, dissolve yeast in water; let stand 5 minutes. Add milk, butter, sugar, eggs and salt; mix well. Add 2 cups of flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; roll out to a 15-in. x 10-in. rectangle. In a mixing bowl, beat filling ingredients until smooth. Spread over dough. Roll up jelly-roll style, starting with a short side; seal seams. Cut into 12 slices. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Combine topping ingredients; sprinkle over rolls. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Combine icing ingredients; drizzle over rolls.
