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STICKY BREAKFAST ROLL DOUGH
1.5 lb. - 18 rolls 2 lb. - 24 rolls
Egg(s), room temperature plus 1 2
enough Water 80°F/27°C to equal 1 cup + 2 TBL 1 1/2 cups
Oil 1/4 cup 1/3 cup
Sugar 1/3 cup 1/2 cup
Salt 1 tsp 1 1/2 tsp
Bread Flour 3 1/2 cups 4 1/2 cups
Active Dry Yeast 1 1/2 tsp 2 tsp
Program: DOUGH
Add at the beep:
Walnuts or Pecans, chopped 1/2 cup 2/3 cup
Filling
Butter, softened 1/2 cup 2/3 cup
Sugar 1/3 cup 1/2 cup
Cinnamon 1 TBL 1 1/2 TBL
Topping
Butter, melted 3/4 cup 1 cup
Brown Sugar 3/4 cup 1 cup
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 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.
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