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1
Dough:.
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2
In a medium-sized bowl (or plastic bag, if you're camping), whisk together all of the dry ingredients, including the dried eggs, if you're using them.
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3
In a separate bowl, whisk together the fresh eggs (or extra water for the dried eggs, if you're using them), the water or milk, and the flavor.
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4
Combine the dry and wet ingredients, and mix to form a slightly sticky dough.
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5
Flatten the dough into a rectangle, cover it, and let it rest for 15 minutes while you make the filling.
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6
Filling:.
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7
In a medium-sized bowl, whisk together the filling dry ingredients, then cut in the shortening or butter.
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8
Add water to form a spreadable paste; reserve the nuts or raisins for later.
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9
Assembly:.
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10
Prehead oven to 350 degrees F.
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11
Generously flour your work surface, and roll the dough into a 12 x 15-inch rectangle, sprinkling both sides of the dough with flour if it's very sticky.
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12
Spread the dough with the filling, and sprinkle it with the nuts or raisins.
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13
Starting at a short edge, carefully roll the dough into a log.
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14
Cut the log into 12 1-inch slices.
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15
Lay the rolls in a lightly greased 9 x 13-inch pan.
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16
Bake for 22 to 25 minutes, or until they're golden brown.
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17
Let them cool in the pan for 10 minutes, then spread or drizzle with the glaze, which you've made by whisking together the confectioner's sugar, vanilla, and cream or milk.
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18
For best flavor and texture, serve the rolls warm.
