Kathy's Coffee Rolls Scandinavian
Kathy often brought these over on holiday mornings - tender and delicious! One advantage is that you can mix up the dough the night before. I always thought the "Scandinavian" referred to her Swedish background, but when she gave me the recipe, she attributed the source to Fleischmann's Yeast Cookbook! Live and learn!
- Serves
- 24
- Prep
- 3 hr
- Cook
- 30 min
- Total
- 3 hr 30 min
- Difficulty
- Medium
Ingredients
Dough
- 4 cups flour
- 1 tsp salt
- 1/4 cup sugar
- 1 cup butter
- 2 1/4 tsp dry yeast, or 1 packet
- 1/4 cup water, warm
- 3 egg yolks, beaten
- 1 cup milk, scalded, then cooled
Filling
- 4 tbsp butter, melted, divided
- 1/2 cup sugar, divided
- 1 1/2 tsp cinnamon, divided
- 1/2 cup nuts (pecan), chopped, divided
Glaze
- 2 cups confectioner's sugar
- water, enough to dissolve the sugar
- 1/4 tsp vanilla
- 2 pinches salt
Method
The Night Before
-
Scald milk, set aside to cool. Combine flour, salt & sugar in a large bowl.
-
Cut in butter.
-
Dissolve yeast in warm water and let sit for 5 minutes.
-
Add yeast mixture to flour mixture along with egg yolks and cooled milk. Beat well.
-
Cover tightly and chill in refrigerator for a slow, overnight rise.
Next Day
-
Divide the dough into two equal parts. Roll each half into a rectangle approximately 12"x10". Grease two pans (9X13 or pie dishes - may need more than two if using pie dishes).
-
Brush with melted butter and sprinkle 1/2 of the sugar cinnamon & nut mixture over each rectangle.
-
Beginning at the wide side, roll up as for a jelly roll, pinching the ends to keep filling from spilling out. Cut roll into 1" slices (about 12 per roll), place in greased pans, cover and let rise about 1 hour.
-
Preheat the oven to 375°.
-
Bake at 375° for 20-25 minutes. Check for doneness with dough in the center of the pan. Be careful not to overcook.
-
Brush with glaze while still hot. May be served warm or room tempurature.