Yield: 2 Dozen
Bake Time: 10 to 15 minute s
Proof Time: 3 hour s
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 butter
3 large eggs
1 cup butter or margarine, softened
1 egg white, lightly beaten
1 tablespoon water
1/4 cup jelly or jam, any flavor
1/4 cup sugar
Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130° F). Gradually add to dry ingredients. 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 top of two-thirds of dough. Fold unspread portion over 1/3 of buttered portion. Fold top third section over first two. Turn dough quarter turn and fold in thirds to approximately 5 X 4-inch square. Refrigerate 1 to 2 hours until thoroughly chilled. Roll dough to original size; repeat process twice using remaining butter. Cover tightly with plastic wrap; refrigerate 2 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. Combine egg white and water. Brush with egg mixture; 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.