Lemony Nut Rolls

Name: Lemony Nut Rolls
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1/2 cup warm mashed potatoes (without added milk and butter); 1/2 cup warm milk (110° to 115°); 1/3 cup sugar; 1/3 cup shortening; 1 large egg, room temperature; 1 tablespoon lemon juice; 1-1/2 teaspoons grated lemon zest; 1 teaspoon salt; 3 to 3-1/2 cups all-purpose flour; 2 tablespoons butter, melted; 3/4 cup sugar; 1/2 cup chopped pecans; 2 teaspoons grated lemon zest; 1/2 cup confectioners' sugar; 1 tablespoon heavy whipping cream; 1 teaspoon grated lemon zest; 1/2 teaspoon lemon juice

19 ingredients

4 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm mashed potatoes (without added milk and butter)
1/2 cup warm milk (110° to 115°)
1/3 cup sugar
1/3 cup shortening
1 large egg, room temperature
1 tablespoon lemon juice
1-1/2 teaspoons grated lemon zest
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
2 tablespoons butter, melted
3/4 cup sugar
1/2 cup chopped pecans
2 teaspoons grated lemon zest
1/2 cup confectioners' sugar
1 tablespoon heavy whipping cream
1 teaspoon grated lemon zest
1/2 teaspoon lemon juice

Directions

1

In a large bowl, dissolve yeast in warm water. Add the potatoes, milk, sugar, shortening, egg, lemon juice and zest, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough.
2

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.
3

Punch dough down. Turn onto a lightly floured surface. Roll into a 16x12-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine the sugar, pecans and lemon peel; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 16 rolls. Place cut side up in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
4

Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes on a wire rack. Combine frosting ingredients; spread over warm rolls.