DOUGH SETTING
S P I C E D
GRANOLA
BUNS
Make small batch SWEET DOUGH with 1/2 whole wheat flour,
brown sugar and add
l/2
tsp each cinnamon and nutmeg to the flour.
Mix
l/4
cup liquid honey, 2/3 cup granola or tossed oats*,
l/3
cup raisins,
l/4
chopped nuts, 2 Tbsp. melted butter or margarine
and 1 tsp. cinnamon together. Prepare dough as directed for
cinnamon rolls, substituting this filling. Continue as directed above.
*For toasted oats, place in a shallow baking pan and bake in 350°F
(190°C) oven until browned.
CHELSEA BUNS
Use SWEET DOUGH from small or
l/2
large batch. Mix
l/2
cup brown
sugar, 2 tsp. cinnamon and
l/3
cup softened butter or margarine togeth-
er. Place
1/3
mixture in 8 inch (20 cm) square pan; blend in 2 tsp. water.
On a lightly floured surface, roll dough into 12 x 9 inch (30 x 22 cm) rec-
tangle. Spread remaining mixture on the dough. Sprinkle
1/2
cup raisins
or walnuts on top. Roll up along the short side jelly-roll style;
pinch edges together to seal. Cut into 9 slices and place cut side up on
top of the mixture in the pan. Cover and let rise in a warm place* until
almost doubled in size about 40
-
50 minutes. Bake at 375°F (190°C)
for 30
-
35 minutes. Turn out upside down onto serving dish while
warm.
V
ARIATION
: Place 9 pecan or cherry halves in three rows in the mixture.
Place slices on top of each nut or cherry.
SWEDISH
TEA
RING
Use S
WEET
D
OUGH
from small or
l/2
large batch or use whole wheat
dough variation for Spiced Granola Buns, Page 79.
Roll dough into 8 x 16-inch (20 x
40-cm)
rectangle. Spread with
1 Tbsp. softened butter or margarine. Mix 3 Tbsp. chopped nuts,
raisins and glace fruit together. Sprinkle over dough. Roll up dough from
long side jelly roll style; pinch edges together to seal. On a large,
greased baking sheet, shape the roll into a circle, overlapping and joining
the ends. Cut 2/3 of the way into ring at 1 inch (2.5 cm) intervals.
Turn each slice on its side, cut side up. Cover and let rise in a warm place*
until doubled in size, about 45 minutes. Bake at 375°F (190°C) for
25
-
35 minutes. Cool on wire rack. Drizzle with sugar glaze. (Page 80)
*See Page 70 for Rising Tips
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