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Dough 16 Rolls I
1 Egg at room temperature
+ enough Water to equal 1 cup
Lemon Juice 1 tsp
Oil 3 tbsp
Salt 1 tsp
Sugar 1/3cup
Bread Flour 31/2cups
Active Dry Yeast 11/2tsp
Filling :
Butter, softened 1/3cup
Sugar 1/4cup
Cinnamon 2 tbsp
Walnuts, finely chopped 1/4cup
Raisins(optional) 1/4cup
Glaze :
Powdered Sugar 1/2cup
Water or Milk 3 tbsp
k_, Vanilla 1/2tsp _.J
Methed
1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread
pan. Place the dough ingredients into the bread pan, in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program, (Timer cannot be used with the Dough Program,) Press START
4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Place on
a lightly floured surface, Let stand in warm, draft-free place, 30 minutes or until doubled in size.
5. Punch down; roll into a 12X16-inch rectangle. Spread with 113cup butter. Combine remaining
•Filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting at the 12-inch
side. Cut into one inch pieces.
6. Place in 2 greased 9-inch square pans about l/_inch apart. Let stand in warm, draft-free place for
• .one hour, or until doubled in size.
7. Bake in preheated 350°F oven for 25 to 30 minutes or until golden brown.
8. Mix together Glaze ingredients until smooth and drizzle over top of warm rolls.
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