Butter, melted ¾ cup
Brown sugar ¾ cup
Pecan halves (optional) 1 cup
1. Place on lightly oured surface, roll dough into 12” x 16” rectangle and spread
with butter. Combine remaining lling ingredients and sprinkle over dough.Roll
up tightly, jelly-roll style, starting with longest side and cut into 1” slices.
2. Combine topping mixture and spread into a 13” x 9” baking dish. If you are
using optional pecan halves, line bottom of the pan. Place slices on mixture and
let rise in a warm place for 30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to carefully
invert onto heat-proof tray; syrup will be very hot.
Water (80°F/27°C) 1¼ cups
Sugar 1 tbsp.
Salt 1½ tsp.
Bread our 3½ cups
Active dry yeast 2 tsp.
Select Dough Course 11
Water 2 tbsp.
Salt ½ tsp.
Place on lightly oured surface. Roll into large rectangle. Starting with
longest side, roll up tightly, pressing seams to seal and tapering each end.
Place loaf on greased baking sheet, cover and let rise in a warm place
40 minutes or until doubled in size.
With knife, cut 3 diagonal slashes across top of loaf. Combine glaze
ingredients and brush generously. Bake at 400ºF/205ºC for 20 – 25 minutes until
golden brown.
Add ¼ cup dehydrated onion to dough and shape according
Method 1 described above.
Shape dough into 1 large round ball. Continue Methods 2 and 3
above.
Shape or divide into 12 pieces. Roll each into ovals, pinch together
ends of each roll and taper slightly. Place rolls on greased baking sheet; cover and
let rise in warm place 25 – 30 minutes or until doubled in size. Bake at 400ºF/
205ºC for 15 – 20 minutes or until golden brown.
Shape or divide into 18 equal pieces. Roll into 14-inch long ropes.
