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Recipes – Dough (Cycle )
Cinnamon Raisin Buns
1 cup (237 ml) milk
2 eggs, slightly beaten
1 teaspoon (5 ml) salt
1/2 cup (118 ml) sugar
1/4 cup (59 ml) butter, room
4 cups (946 ml) all-purpose flour
2 1/2 teaspoons (12.3 ml) bread
1/3 cup (79 ml) butter, softened
1 cup (237 ml) brown sugar
1 Tablespoon (15 ml) cinnamon
3/4 cup (177 ml) raisins
3- ounces (85 g) cream cheese,
3 Tablespoons (44 ml) butter,
1 cup (237 ml) confectioners
1 teaspoon (5 ml) vanilla extract
At the end of the Dough cycle, remove the dough from the breadmaker.
Press and hold the START/STOP button for several seconds to end the
cycle. Place on floured counter and let the dough rest for 10 minutes.
Roll dough to a large rectangle. Spread with softened butter. Mix the
brown sugar and cinnamon; then sprinkle over the butter. Scatter the
raisins over the butter and sugar. Roll up dough from the longest side.
Cut into rolls about 1/2-inch thick. Place in a greased 10- x 14-inch (25- x
36-cm) baking pan.* Cover and let rise until almost doubled, about
1 hour. Bake at 375°F (190°C) for 20 to 25 minutes, or until done. Let
cool slightly; then ice.
Icing: Combine the cream cheese, butter, confectioners sugar, vanilla,
Makes about 16 large cinnamon rolls.
*Can also use a 9- x 13-inch (23- x 33-cm) baking pan plus a 9- x 5-inch
(23- x 13-cm) loaf pan.
1.5-lb. (680-g) Loaf
1 teaspoon (5 ml) cider vinegar
1/4 cup (59 ml) melted butter or
1 2/3 cups (394 ml) warm milk
(cow, rice, or soy)
1 whole egg plus enough egg
whites to equal 3/4 cup (177 ml)
1 package Bob’s Red Mill Gluten-
Free Homemade Wonderful
Place first 3 ingredients (liquid) into bread pan. Open Bob’s Red Mill
Gluten-Free Homemade Wonderful Bread Mix and remove yeast
packet. Add yeast to bread pan with liquid ingredients. Pour bread
mix in bread pan. Set breadmaker to Dough setting and start. Once
breadmaker signals dough is complete (10 beeps), dough is ready for
use. With lightly greased hands, separate dough into 24 1-inch balls
and place on baking sheets approximately 2 inches apart. COVER with
oiled aluminum foil or plastic wrap and let rise in warm (75° to 80°F [24°
to 27°C]) place for 20 minutes. Remove cover. BAKE at 375°F (190°C)
for 15–18 minutes (do not underbake). To test for doneness, tap roll
with fingernail. A crisp, hard sound indicates a properly baked roll.
Makes 2 dozen rolls.
Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010.
Visit Bob’s Red Mill online at www.bobsredmill.com for more bread machine
recipes or to find out where Bob’s Red Mill products are sold.
Homemade Wonderful Gluten-Free Rolls
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