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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.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 62