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50.
Bread Maker Use and Care Guide
Sticky Breakfast Roll Dough
18 Rolls
Egg(s), room temperature plus 1
enough Water 80°F/27°C to equal 1 cup + 2 TBL
Oil
1
⁄4 cup
Sugar
1
⁄3 cup
Salt 1 tsp
Bread Flour 3
1
⁄
2 cups
RED STAR
®
Active Dry Yeast 1
1
⁄
2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1 tsp
or
Bread Machine Yeast 1 tsp
Program: DOUGH
Add at the beep:
Walnuts or Pecans, chopped
1
⁄2 cup
Filling
Butter, softened
1
⁄2 cup
Sugar
1
⁄3 cup
Cinnamon 1 TBL
Topping
Butter, melted
3
⁄4 cup
Brown Sugar
3
⁄4 cup
Method
1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls and spread
with butter. Combine 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 baking pan. place slices on mixture and let rise in a
warm place for 1 hour or until double in size.
3. Bake at 350°F/177°C for 35 minutes or until done. Invert onto a heat-proof tray.
TBR15&CAN_IB_4-11-03(New) 11/4/03 3:45 PM Page 50