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Method
1. After 15 second Punch; press PAUSE. Remove the bread pan and kneading paddle,
close lid.
2. On lightly floured surface divide the dough into 4 equal pieces. Set one piece
aside. Stretch and roll the other 3 pieces into 12-inch ropes.
3. Braid the ropes from center to ends; pinch and tuck ends under to seal.
4. With sharp knife, cut a slit in the top of the braid beginning and ending one-inch
from ends. Place the dough in the bread pan.
5. Divide the reserved piece into 3 pieces; roll into 12-inch ropes and braid. Slightly
moisten the cut in larger braid and place the small braid in the slit and tuck ends
under. Press top braid firmly into place.
6. Place the bread pan in the Breadmaker and press START.
7. At the end of Rise 3, press PAUSE. Carefully brush the top of the braid with egg
wash (1 whole egg mixed with 1 TBL water). Sprinkle with sesame or poppy seeds,
if desired.
Grandma’s Cinnamon Rolls
Tasty rolls, just like the ones Grandma used to make. The recipe yields enough rolls for one
batch today and a second batch for up to two weeks later.
Ingredients
12 rolls
Dough
milk 80º F/27º C 1 cup
vegetable oil 3 TBL
eggs, large, room temperature 2
salt 2- tsp
sugar
1
/3 cup
bread flour 5 cups
active dry yeast 1 TBL
Filling
butter, melted cup
nuts, chopped cup
sugar 2/3 cup
cinnamon 2 tsp
Glaze (for 6 rolls)
85
Personal Recipes