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1
In a large bowl, dissolve yeast in water.
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2
Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth.
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3
Add enough remaining flour to form a soft dough.
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4
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
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5
Place in a greased bowl, turning once to grease top.
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6
Cover and let rise in a warm place until doubled, about 1 hour.
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7
Punch dough down.
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8
On a large floured surface, roll dough out to a 24-in.
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9
x 16-in.
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10
rectangle.
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11
Dot half of the dough with 1/4 cup of shortening; fold dough lengthwise.
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12
Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening.
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13
Place dough in a greased bowl; cover and let rise 20 minutes.
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14
On a floured surface, roll dough into a 16-in.
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15
x 15-in.
-
16
rectangle.
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17
Cut into 8-in.
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18
x 3/4-in.
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19
strips, coil into a spiral shape, tucking end underneath the coil.
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20
Place in two greased 15-in.
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21
x 10-in.
-
22
x 1-in.
-
23
baking pans.
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24
Cover and let rise in a warm place until doubled, about 1 hour.
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25
Beat remaining egg.
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26
Make a depression in the center of each roll; brush with egg.
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27
Fill with 1 tablespoon of pie filling.
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28
Bake at 375 for 15-18 minutes or until golden brown.
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29
Cool on a wire rack.
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30
Combine the first three glaze ingredients; drizzle over rolls.
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31
Sprinkle with almonds.
