vaccumfreak-- I made it this weekend to try it out. I'm making the 4 loaves for the Girl Scout's Thinking Day on Thurs. Our troop is representing Sweden. I googled and chose this recipe as most of them are braided and I figured this was easier to slice in small samples (they expect over 300 girls!) This is not really sweet at all--I actually threw in another T of sugar for the next few batches. the first batch seemed a little dry as it kneaded, so I threw in an extra T of water (actually I "rinsed" out my measuring cup with the T of water, so it picked up a little milk, a little egg...) It's a nice firm bread, good for toasting--I like it plain or with a little butter. My Swedish friend said it needs lingonberry jam--not something I have in my pantry!

It does sound lovely, except for the flat rolls, but enough mojitos and you're good, LOL. I love your description of your family, it sounds a lot like mine except we don't have a Mexican. Yet. Everyone from the college educated engineer to the police officer/firefighter to the old farmers, add a Jewish DIL on Elery's side plus his family from Tennessee and we've got a bit of everything. (grin) OK, the butterlake rolls recipe, easy as can be. Even San made a batch a few years ago and was successful and she told me she did NOT bake bread. Ever. This halves easily, I just use a whole egg, I don't try to halve it and I use all butter, no shortening. Butterflake Rolls 2 packages active dry yeast 2 cups warm water 1/2 cup sugar 2 tsp salt 6 to 6 1/2 cups flour 1 egg 1/2 cup shortening (use butter) 1/2 cup butter, softened. In mixing bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening, mix well, stir in enough flour to form a soft dough. Do not knead. Cover and refrigerate overnight. In the morning, punch dough down and divide into 4 portions. Roll each portion into a 14 x 12 inch rectangle, spread 2 tbls butter over dough. Fold in half lengthwise and cut into 12 strips. Tie each strip into a knot, tuck and pinch ends under. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400 for 10-12 minutes or until golden brown. Yield: 4 dozen And congratuations on the "grown up" dinner, it sounds perfect to me. Annie

An update for anyone who may be interested... This morning before leaving for work, I took the "sausage" of pastry from more than 4 days in the freezer and left it in the fridge. It was rock hard, like a concrete block. When I arrived home from work, it had thawed nicely, and I left it (still wrapped) on the kitchen bench to come up to room temperature. About 30 minutes. Time to roll it out, and it felt slightly softer or wetter than I remembered. No problem, just a smidgen heavier dusting of flour on the board. It rolled easier, cooked better and tasted sublime. A noticeable improvement on the first time. I'm now going to prepare several extra portions whenever I make a batch. Will try different wrapping (zip-lock bags, foil), date the packages and experiment with longer durations of time to discover the upper limits. 4 days probably isn't a fair trial. Maybe I'll even freeze some rolled out raw ones, too. Food for thought...

I agree. The first to go would be the butter and the fat in the nuts going rancid. How long can you keep butter? Being mixed up it probably wouldn't last as long as a block of butter, but if it's airtight it should last at least a week, probably longer. Because you don't know what bacteria might be in it just from mixing and packing, it's important not to sample it raw. Bake it up when you can, and freeze the extra cookies if you can find the space.