Source: The Star Of Texas Cookbook

Almond-Lemon Rolls
The almond-lemon combo is great!
Serves: varies
Prep Time: 10 minutes
Cook Time: 25 minutes


3 cups sugar
1/2 cup butter or margarine
1/2 cup light corn syrup
1/4 cup lemon juice
3 tablespoons lemon or lime rind, fresh and grated
2 cups almonds, lightly toasted
2 teaspoons nutmeg
Refrigerator Sweet Yeast Dough, (see our recipe)

Preheat oven to 350 degrees F. Combine 1 1/2 cups of the sugar, butter, corn syrup, lemon juice, and grated lemon rind in a saucepan. Bring to a boil, and cook for 4 minutes, stirring constantly. Grease four 9-inch cake pans. Sprinkle almonds into the pans. Pour lemon topping over almonds and set aside. In a small bowl, combine the remaining 1 1/2 cups sugar with nutmeg. Divide Refrigerator Sweet Yeast Dough into four portions. Roll each one into a 9 x 12-inch rectangle. Brush with melted butter to within 1/2 inch of the edges. Sprinkle 1/4 sugar mixture over each rectangle. Starting with the long side, roll tightly, jelly roll fashion. Pinch seam and ends to seal. Cut into 1 1/2-inch slices and place in prepared pans. Cover rolls and let rise until light and touching, about 30 minutes. Bake in preheated oven for 20 to 25 minutes or until golden brown. Place foil under wire racks. As soon as rolls are done, invert onto wire racks to allow syrup to run through. Serve warm.