Filter
Top Products
15
Ingredients 16 rolls 24 rolls
egg plus 1 1
enough water
to equal 1 cup 1
1
⁄2 cups
lemon juice 1 tsp 1 tsp
bread flour 3
1
⁄2 cups 4
1
⁄2 cups
salt 1 tsp 1
1
⁄2 tsp
sugar
1
⁄3 cup
1
⁄2 cup
oil
1
⁄4 cup
1
⁄3 cup
active dry 1
1
⁄2 tsp 2 tsp
yeast
Filling:
butter, softened
1
⁄3 cup
1
⁄2 cup
brown sugar,
1
⁄3 cup
1
⁄2 cup
firmly packed
walnuts, finely
1
⁄4 cup
1
⁄3 cup
chopped
cinnamon 2 TBL 3 TBL
raisins
1
⁄4 cup
1
⁄3 cup
(optional)
Glaze:
powdered sugar
1
⁄2 cup
2
⁄3 cup
water or milk 3 TBL
1
⁄4 cup
vanilla
1
⁄2 tsp 1 tsp
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.
On a lightly floured surface, punch down and roll
into a 12 X 16-in (16 X 24-inch) rectangle.
Spread with
1
⁄3 cup (
1
⁄2 cup) butter. Combine
remaining Filling ingredients and sprinkle over
butter. Roll up tightly, jelly-roll style, starting at
the 12-inch (16-inch) side. Cut into one inch
pieces. Place in 2 (3) greased 9-inch square
pans about
1
⁄2-inch apart. Let stand in warm,
draft-free place for one hour, or until doubled in
size. Bake in preheated 350°F oven 25 to 35
minutes, or until golden brown. Mix together
Glaze ingredients until smooth an drizzle over
top of warm rolls.
16 (24) rolls
CINNAMON ROLLS
Ingredients Regular Large Ex. Large
egg(s) plus 1 1 2
enough
water to
3
⁄4 cup 1 cup plus 1
1
⁄2 cups
equal 1 TBL
lemon juice 1 tsp 1 tsp 1 tsp
bread flour 2 cups 3
1
⁄4 cups 4
1
⁄2 cups
salt 1 tsp 1
1
⁄2 tsp 2 tsp
sugar 1
1
⁄2 TBL 2 TBL 2 TBL
oil 2 TBL 3 TBL
1
⁄4 cup
active dry 1 tsp 1
1
⁄2 tsp 2 tsp
yeast
Wash:
egg yolk(s) 1 1 2
beaten
water 1 TBL 1 TBL 2 TBL
Topping:
poppy 1 tsp 1 TBL 1
1
⁄2 TBL
seeds
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place on a lightly floured surface and punch
down. Divide into thirds, making 3, 10-inch (13-
i n c h ) 16-inch) ropes with tapered ends. Pinch
ropes together at one end, braid together, pinch-
ing together at other end and secure braid.
Transfer to greased baking sheet; let rise until
doubled in size, about 45 minutes. Combine
Wash ingredients and brush onto braid. Sprinkle
with poppy seeds. Bake in preheated 375°F
oven for 25 minutes or until golden brown.
1 braid
CHALLAH BRAID