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Ingredients 12 rolls 18 rolls
water 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
light brown
1
⁄3 cup
1
⁄2 cup
sugar, firmly
packed
oil
1
⁄4 cup
1
⁄3 cup
active dry 1
1
⁄2 tsp 2 tsp
yeast
Topping:
butter, melted
1
⁄2 cup
3
⁄4 cup
grated 2 TBL
1
⁄4 cup
orange peel
sugar
1
⁄2 cup
3
⁄4 cup
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Roll into 2, 12 (18) inch ropes. Cut each
rope into 12 (18) pieces.
Mix together topping ingredients in a small
(medium) bowl. Dip pieces in Topping mixture,
covering well. Place in greased 10 x 13-inch pan
(2, 9-inch square pans), spacing about
1
⁄2 inch
apart. Let rise in warm, draft-free place, 30
m i n u t e s , or until doubled in size. Bake in preheat-
e d 350°F oven 20 to 30 minutes, or golden
brown.
12 (18) rolls
REFRESHING ROLLS