Toastmaster 1186 - Page 52

STIC
KY BREAKFAST ROLLS
r
12 rolls
A
egg(s) room temperature plus
1
enough water 80°F/27°C to equal
1 1/4 cups
lemon juice
1 tsp
oil
3 1/2 tsp
sugar
_1/3 cup_. ■ . .._...
..
salt
1 tsp
bread flour
31/2 cups
active dry yeast
1 1/2 tSp .._
Filling:
butter, softened
1/2 cup
sugar
1/3 cup
cinnamon
1 TBL
walnuts or pecans, chopped
1/2 cup
Topping:
butter, melted
3/4 cup
brown sugar
3/4 CUP _ .__ _ . _____..
^program
6
J
Method
1. On a lightly floured surface roll into a 12 x 16 inch rectangle 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 13x9 inch baking dish. Place slices on mixture and
let rise in a warm place for 30 minutes or until double in size.
3. Bake at 350°F/177°C 35 minutes or until done. Invert onto a heat-proof tray.
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