1. In a mixing bowl, dissolve yeast in water. 2. Add milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. 3. Add enough remaining flour to form a soft dough. 4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 5. Place in a greased bowl, turning once to grease top. 6. Cover and let rise in a warm place until doubled, about 1 hour. 7. Punch dough down. 8. On a large floured surface, roll dough out to a 24-in. x 16-in. rectangle. 9. Dot half of the dough with 1/4 cup of shortening; fold dough lengthwise. Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening. 10. Place dough in a greased bowl; cover and let rise 20 minutes. 11. On a floured surface, roll dough into a 16-in. x 15-inch rectangle. 12. Cut into 8-in. x 3/4-in. strips, coil into a spiral shape, tucking end underneath the coil. 13. Place in two greased 15-in. x 10-in. x 1-inch baking pans. 14. Cover and let rise in a warm place until doubled, about 1 hour. 15. Beat remaining egg. 16. Make a depression in the center of each roll; brush with egg. 17. Fill with 1 tablespoon of pie filling. 18. Bake at 375 for 15-18 minutes or until golden brown. 19. Cool on a wire rack. 20. Combine the first three glaze ingredients; drizzle over rolls. 21. Sprinkle with almonds. 22. Yield: 40 rolls. ---------------------------------------------------------------------------
Nutrition
Ingredients
