|Sweet roll dough||1⁄3|
|Raspberry preserves/Strawberry preserves||1 Cup (16 tbs)|
|Toasted slivered almonds/Chopped peanuts||1⁄4 Cup (4 tbs)|
Lightly grease a large cookie sheet.
On lightly floured surface, shape dough into a round; let rest 5 minutes.
Roll out dough to a 12-inch circle.
Brush with melted butter; then spread with the preserves or with a combination of peanut butter and preserves to within 1/2 inch of the edge.
With sharp knife, cut into 8 equal pie-shape wedges.
Beginning at narrow end, roll up each wedge to within 1-1/2 inches from edge.
(See diagram.) Make 3 or 4 (1-inch) cuts at wide end of each one.
Bring up strips over filling.
Pinch edges, to seal.
Place horns on cookie sheet; cover loosely with sheet of waxed paper.
Let rise in warm place (85F), free from drafts, until double in bulk—about 45 minutes.
Mean- while, preheat oven to 350F.
With fork, beat egg yolk slightly with 1 table- spoon water.
Use to brush tops of rolls.
Sprinkle with almonds or peanuts.
Bake 15 minutes, or until golden-brown.
Let cool on wire rack.