Spring celebrations require these tasty and attractive rolls. The unique tulip shape is easy to make and the fresh lemon flavor is perfect for spring.

INGREDIENTS

2 (1/4-ounce) packages active dry yeast

1 ¼ cups warm water (110°F-115°F), divided

¾ cup granulated sugar, divided

⅓ cup instant nonfat dry milk powder

5 ¼  – 5 ½ cups bread flour, divided

1 teaspoon salt

3 large eggs, slightly beaten

½ cup (1 stick) unsalted butter, room temperature

1 teaspoon grated lemon zest

2 tablespoons melted unsalted butter, divided  

LEMON-NUT FILLING

½ cup granulated sugar

¼ cup finely chopped nuts

1 ½  tablespoons grated lemon zest

LEMON GLAZE, optional

1½ cups sifted confectioners’ sugar

1 tablespoon unsalted melted butter

1 tablespoon grated lemon zest

3 – 4 tablespoons fresh lemon juice

Pinch of salt

DIRECTIONS

1. For dough: In bowl of stand mixer fitted with paddle attachment, dissolve yeast in ¼ cup of the water. Sprinkle 1 teaspoon of the sugar on top and let stand until bubbly, about 5 minutes.
2. Stir in remaining water, sugar, dry milk and 2 ½ cups of the flour. Beat on medium speed for 2 minutes.
3. Reduce mixer speed to low and add salt, eggs, ½ cup butter, and lemon zest. Blend well. Gradually add remaining flour to form a soft dough. Exchange paddle attachment for dough hook. Knead on slow speed 8 – 10 minutes, or until smooth and elastic. Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top. Cover; let rise in warm place (80°F-85°F) until doubled, about 1½ hours.
4. For filling: In a small bowl, mix together the Lemon-Nut Filling ingredients.
5. Deflate dough; divide into 2 equal pieces. Cover and let rest for 10 minutes.
6. Roll one portion into a 10” x 18” rectangle. Brush with half of the melted butter.
7. Beginning at long side, sprinkle 2/3 of rectangle with half (about ½ cup) of the sugar mixture. Fold unsugared dough over half of the sugared dough, then fold doubled dough over remaining sugared dough to form envelope 3 ¼” x 18”. Top fold should extend about ¼” beyond edge of envelope. Flatten slightly. Cut crosswise into twelve 1½-inch slices.
8. Place on greased or parchment-lined baking sheets, spacing well. Cut each piece lengthwise into three even slices. Start cutting through the folded end to within ½” of the extended end. Turn slices cut side up, spreading to form tulip shape. Tuck uncut end under and seal to form the bottom of tulip, flatten slightly. Rotate baking sheet, shape tulips and pinch to form pointed petals.
9. Repeat with remaining dough. Cover, let rise in warm place until doubled, 40 - 45 minutes.
10. Bake in preheated 350°F oven 13 – 15 minutes, or until just beginning to brown.
11. For Lemon Glaze: If desired, in a small bowl, blend together the ingredients. While the rolls are still warm, drizzle or brush with glaze.

YIELD: 24 tulip rolls.

NUTRITION INFORMATION PER SERVING (1 ROLL, 66g without glaze): 210 calories, 6g total fat, 3g saturated fat, 0g trans fat, 35mg cholesterol,110mg sodium, 32g total carbohydrate, 1g dietary fiber, 11g total sugars, 5g protein, 5mcg folate, 1mg vitamin C, 0mg iron.

Kansas Wheat Commission Test Kitchen, Cindy Falk, Nutrition Educator and Linda Beech Nutrition Assistant