Makes 24 pastries
4 cups all-purpose flour
1 / 2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1 / 2 teaspoons salt
1-1 / 2 teaspoons grated lemon peel
3 / 4 cup milk
1 / 2 cup water
1 / 4 cup butter or margarine
1 large egg
1 egg yolk, reserve egg white for Egg Glaze
2 tablespoons ARGO Cornstarch
1-1/ 2 cups butter or margarine
Egg Glaze (recipe follows)
Fruit jelly or preserves, any flavor
In a large bowl, combine 1-1/4 cups flour, 1/2 cup sugar, undissolved yeast, salt, and lemon peel. Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, egg yolk, and 1/2 cup flour; beat 2 minutes at high speed. Stir in cornstarch and remaining flour to make a soft batter. Cover tightly with plastic wrap; refrigerate 2 hours.
Spread 1-1/2 cups butter on waxed paper to 12 x 10-inch rectangle. Chill 1 hour.
Roll chilled dough to 16 x 12-inch rectangle on a lightly greased surface. Place chilled butter at the center of dough. Fold ends over center. Give dough a quarter turn; roll to 16 x 12-inch rectangle and fold as above. Turn, roll, and fold once more. Wrap tightly in plastic wrap; chill 1 hour. Repeat procedure of two rollings, foldings, turnings, and chilling twice more. Refrigerate overnight.
Divide dough in half; returning half to refrigerator. Shape gently but quickly into spiral rolls or jelly triangles as described below. Place on greased baking sheets. Chill 1 hour. Brush with Egg Glaze; sprinkle lightly with sugar.
Bake at 375°F for 15 minutes or until golden. Remove from sheets; cool on wire rack.
Spiral Rolls: Roll half of dough to 12 x 6-inch rectangle. Cut into 12 (6 x 1-inch) strips; twist each strip 3 times. Coil; tuck end under coil. Make deep indentation in the center of rolls; fill with 1 / 2 teaspoon jelly.
Jelly Triangles: Roll half of dough to 12 x 9-inch rectangle; cut into 3-inch squares. Put 1 / 2 teaspoon jelly in the center of each square. Fold to form triangles; pinch ends to seal.
Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water. Stir to blend.
Serving size: 1 pastry
Serving weight: 2.2 ounces
Calories 230; Total fat 14 g; Saturated fat 9 g;
Cholesterol 55 mg; Sodium 290 mg; Cabohyddrates 22 g; Dietary fiber less than 1 g; Sugars 6 g; Protein 3 g