DANISH RAISIN-NUT ROLLS

1 cup milk
4 cups sifted flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon rind
1 cup Fleischmann’s Margarine
1 package Fleischmann’s Active Dry Yeast
1/4 cup very warm water
2 eggs, beaten
Raisin-Nut Filling (recipe follows)

Scald milk; cool to lukewarm. In large bowl combine flour, sugar, salt and rind. Cut margarine into flour mixture. Sprinkle Fleischmann’s Yeast into very warm water. Stir until dissolved. To flour mixture, add yeast, lukewarm milk and beaten eggs. Combine lightly. Cover tightly; refrigerate for at least 2 hours or up to 2 days.

WHEN READY TO BAKE:
Prepare Raisin-Nut Filling; cool.

Turn 1/2 of batter onto well floured board. (Batter will be soft and sticky.) Roll to about 1/4 inch thickness. With 3-inch cookie cutter, cut circles, about 2 dozen, and place on greased baking sheets. Spoon cooled filling on center of circles. Brush circle edges with milk.

From remaining dough, using a 3-inch doughnut cutter, cut same number of circles; place over filling. Press edges together with floured fork.

Bake in hot oven (400 degrees F) 10-15 minutes.

RAISIN-NUT FILLING

2 cups seedless raisins
1 cup brown sugar
3 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/3 cups water
1/2 cup chopped walnuts

In saucepan combine raisins, brown sugar, cornstarch, cinnamon, nutmeg and 1 1/3 cups water. Bring to a boil over low heat; cook for 1 minute. Remove from heat. Stir in walnuts. Cool.

Makes 2 dozen
From: Recipelink.com
Source: Recipe pamphlet: Bake it Easy! from Fleishmann's Yeast, Standard Brands, Inc., 1961