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1.5 lb. 2 lb.
18 rolls 24 rolls
egg room temperatuare plus 1 1
........ cur ........................................1 1!2 cup .............................................................
............oil ........................................................................................!/4 CuP............................!/3 cup .................................................................
sugar ........................................1/3 CuP ......!/2 CUp
............................salt .................................................................................1 tSP I 1/2 tsp
................................bread flour .......................................................................................................3 1/2 cups.................................................4 .................................................................................................................................................................................................
active dry yeast 1 1/2 tsp 2 tsp
Program Dough Dough
...............Add atthe beep! ..........................................................................................................................................................................................................................
.............walnuts!chopped (optional) 1/2cu p ......................2/3 cup
raisins (optional) 1/2 cup 2/3 cup
..................Filling....................................................................................................................................................................................................................................................................
..........butter_s°ftened ............................................1/3 cup ....................1/2 Cup.............................................................................
sugar 1/3 cup...........................................1/2 cup.....................................................................................................................................
cinnamon 2 TBL 3 TBL
Glaze
............................powdered sugar ........................................................................1/2 CuP..........................................2/3 CuP..............................................................................................................................................................................
milk, liquid 3 TBL 1/4 cup
vanilla 1/4 tsp 1/2 tsp
J
Method
1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls,
(12 x 24 inch rectangle for 24 rolls) and spread with butter. Combine remaining filling
ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting with the longest side
and cut into one inch slices.
2. Place in greased baking pans and let stand in a warm place for 1 hour or until double in size.
3. Bake at 350°F/177°C for 25-30 minutes or until done.
4. Mix glaze ingredients until smooth and drizzle over top.
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