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STICKY BREAKFAST ROLLS
12 rolls
egg(s) room temperature plus 1
enough water 80°F/27°C to equal 1 1/4 cups
lemon juice 1 tsp
oil 3 1/2 tsp
sugar 1/3 cup
salt 1 tsp
bread flour 3 1/2 cups
active dry yeast 1 1/2 tsp
Filling:
butter, softened 1/2 cup
sugar 1/3 cup
cinnamon 1 TBL
walnuts or pecans, chopped 1/2 cup
Topping:
butter, melted 3/4 cup
brown sugar 3/4 cup
program 6
Method
1. On a lightly floured surface roll into a 12 x 16 inch rectangle and spread with bu t t e r. C o m b i n e
remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly-roll style, starting with
the longest side and cut into one inch slices.
2 . Combine topping mixture and spread into a 13 x 9 inch baking dish. Place slices on mixture
and let rise in a wa rm place for 30 minutes or until double in size.
3 . B a ke at 350°F/177°C 35 minutes or until done. I nve rt onto a heat-proof tray.