CREAM DREAM ROLLS WITH ALMOND ICING

1/4 cup warm water
7 tablespoons sugar, divided use
1 package active dry yeast
1 cup heavy (whipping) cream
3 egg yolks, beaten
3 1/2 cups all-purpose flour, divided use
1/2 cup cold butter or margarine, cut into 8 pieces
1 teaspoon salt
1 teaspoon cinnamon
1/4 cup chopped walnuts or pecans (optional)
FOR THE ALMOND ICING:
1 1/3 cups sifted powdered sugar
2 Tbsp milk
1 Tbsp hot water
1/2 tsp almond extract

TO PREPARE THE DOUGH:
Combine 1/4 cup warm water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Stir in cream and egg yolks; set aside.

Fit food processor with steel blade. Measure 2 cups of the flour, butter, 4 tablespoons of the sugar and salt into work bowl. Process on/off 5 or 6 times until butter is size of kidney beans. Transfer flour-butter mixture to a large mixing bowl. Stir in remaining 1 1/2 cups flour.

Add cream mixture to flour mixture. Stir just enough to moisten flour. (Dough should be crumbly like a biscuit dough, not smooth and satiny like most yeast doughs.) Cover with plastic wrap and refrigerate 12 to 24 hours.

WHEN READY TO SHAPE AND BAKE THE ROLLS:
Turn dough onto well floured surface. Cut dough into 4 equal parts. Roll each part into a rectangle 6x12 inches. Cut each rectangle into 12 strips 1 inch wide and 6 inches long. Shape into knots, circles, figure 8's, spirals, braids or ovals as desired. Place on greased cookie sheets. Let rise in warm place until doubled, about 45 minutes.

Preheat oven to 350 degrees F.

Mix remaining 2 tablespoons sugar with cinnamon or place chopped nuts in a shallow bowl; set aside. Stir the ingredients for the Almond Icing together until smooth; set aside.

Bake rolls until evenly brown, about 15 minutes. Remove rolls from cookie sheet, dip in Almond Icing, then in cinnamon mixture or in chopped nuts. Cool on wire rack.

Makes 2 1/2 dozen rolls
Adapted from source: Food Processor Bread Book by Consumer Guide, 1980