Makes 24 turnovers
4-1 / 2 cups all-purpose flour
1 / 3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
3 / 4 cup milk
1 / 4 cup water
1 / 3 cup shortening
3 large eggs
1 cup butter or margarine, softened
1 egg white, lightly beaten
1 / 4 cup jelly, any flavor
1 / 4 cup sugar
In a large bowl, combine 1-1 / 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and shortening 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 eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a soft dough. Cover tightly with plastic wrap; refrigerate 1 to 2 hours.
Roll dough to 16 x 12-inch rectangle on lightly floured surface. Spread 1 / 3 cup softened butter on 2 / 3 of dough. Fold unspread portion over 1 / 2 of covered portion. Fold third section over first two. Roll dough to original size; repeat process twice using remaining butter. Cover tightly with plastic wrap; refrigerate 8 to 24 hours.
Remove dough from refrigerator; roll to 18 x 12-inch rectangle. Cut into 24 (3-inch) squares; put 1 / 2 teaspoon jelly on each square. Fold into triangle; seal edges with fork. Place on greased baking sheets. Brush with egg white; sprinkle with 1 / 4 cup sugar. Cover; let rise in warm, draft- free place until doubled in size, about 1 hour.
Bake at 375°F for 10 to 15 minutes or until done. Remove from sheets; cool on wire rack.
Serving size: 1 turnover
Serving weight: 2.2 ounces
Calories 220; Total fat 12 g; Saturated fat 6 g;
Cholesterol 50 mg; Sodium 290 mg; Carbohydrates 26 g; Dietary fiber less than 1 g; Sugars 7g; Protein 4 g