Ingredients Jump to Instructions ↓

  1. 5 to 5-1/2 cups all-purpose flour, divided

  2. 1 cup mashed potato flakes

  3. 1/4 cup sugar

  4. 2 packages (1/4 ounce each ) quick-rise yeast

  5. 1 teaspoon salt

  6. 2 teaspoons grated orange peel

  7. 1 cup milk

  8. 1/2 cup butter, cubed

  9. 1/2 cup BREAKSTONE'S® Sour Cream

  10. 1/4 cup water

  11. 2 eggs FILLING:

  12. 1/3 cup butter, softened

  13. 1 cup confectioners' sugar

  14. 1 cup ground hazelnuts GLAZE:

  15. 1/2 cup sugar

  16. 1/4 cup thawed orange juice concentrate

  17. 1/4 cup BREAKSTONE'S® Sour Cream

  18. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine 4 cups flour, potato flakes, sugar, yeast, salt and orange peel. In saucepan, heat the milk, butter, sour cream and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form stiff dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let dough rest in a warm place for 20 minutes. Punch dough down. Turn onto a floured surface; roll into a 22-in. x 14-in. rectangle. For filling, combine butter, confectioners' sugar and nuts. Spread lengthwise over half of the dough. Fold dough over filling, forming a 22-in. x 7-in. rectangle. Cut into 7-in. x 3/4-in. strips. Twist each strip 4 or 5 times and shape into a ring. Pinch ends together. Place on two greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise for 30 minutes or until doubled. Bake at 375° for 17-20 minutes or until golden brown. Remove to wire racks. Meanwhile, in a saucepan, combine glaze ingredients over medium heat. Bring to boil; boil and stir for 3 minutes or until thickened. Remove from the heat. Drizzle over warm rolls. Yield: about 2 dozen.


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