Nutrition Facts

RECIPE:

3-3.5 cups all-purpose flour
0.3 cup sugar
1 envelope (0.25 ounce or 2.25 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
0.5 cup water
0.25 cup milk
0.25 cup butter or margarine
1 egg, large

Cocoa Topping:
0.5 cup butter or margarine
0.75 cup powdered sugar
0.75 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

In medium bowl, cut 0.5 cup butter or margarine into 0.75 cup powdered sugar and 0.75 cup all-purpose flour with pastry blender until crumbly. Stir in 2 tablespoons cocoa powder, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Shape into a log. Cover; refrigerate until ready to use.

Dough:
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat the water, milk, and butter until very warm (120-130° F).

Gradually add this to the flour mixture. Beat for 2 minutes at medium speed in an electric mixer, scraping the bowl occasionally. Add 1 egg and 0.5 cup flour, then beat for 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough. Knead the dough on a lightly floured surface until pliable and smooth, for approximately 8-10 minutes. Cover and let sit 10 minutes. Divide dough into 12 equal pieces; shape into smooth balls. Place balls on greased baking sheet. Flatten each ball slightly.

Divide Cocoa Topping into 12 equal portions; flatten each portion to 2-1/2-inch round. Place 1 round on each dough ball. With sharp knife, make cuts 0.25-inch deep, on rolls to resemble seashells. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375 F for 20 minutes or until done.

Makes 12 servings.

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