Specifications

CINNAMON ROLLS Idough
INGREDIENTS
DOUGH:
8 ounces (1 cup)
1
4 tablespoons
373 cups
3 tablespoons
½ teaspoon
2 teaspoons
-or-
1½ teaspoons
FILLING:
¼ cup
¼ cup
2 teaspoons
V_,teaspoon
½ cup
WATER, 75-85 ° F
EGG, large
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
BUTTER or MARGARINE, melted
SUGAR
GROUND CINNAMON
GROUND NUTMEG, optional
(;HOPPED NUTS
These can be made the night before,
retiigerated and baked in the morning. Rolls
must sit at room temperature at least 30
minutes bet\3re baking. Makes 12 large rolls.
1. Add ingredients for dough to bread pan in order listed, making well in center of dry ingredients for yeast. DO NOT ADD
FILLING INGREDIENTS. Program for dough setting. Turn on. When done, unlock pan and place dough on floured surfhce.
Knead 1 minute, then rest 15 minutes. Roll dough into a rectangle, about 15 x 10 inches. Spread ¼ cup melted butter over dough to
within 1inch of edges. Then evenly sprinkle ¼ cup sugar, the cinnamon, nutmeg and chopped nuts over dough.
2. Roll dough tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll.
3. With a kalife or 8-inch long piece of thread or dental floss, cut roll into 1-inch pieces. (If using thread or dental floss, slide under roll
and criss-cross ends to cut neatly through dough).
4. Place rolls into a greased 13x9 inch baking pan. Cover and let rise in ,a_arln,draft-fiee place until double in size, 30 to 45 minutes.
Bake in preheated 375° F oven f\_r20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, then drizzle with
powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and ½ teaspoon vanilla. Blend until
smooth. If too thin or thick, add more powdered sugar or milk. Cut apart and relnove fiom pan.
dough
8 ounces (1 cup)
1 tablespoon
3 ½ cups
1½ teaspoons
1¼ teaspoons
2 teaspoons
-or-
1½ teaspoons
TOPPING:
1
1 teaspoon
TRADITIONAL FRENCH BREAD _
INGREDIENTS
WATER, 75-85 ° F
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
-Of
BREAD MACHINE/FAST RISE YEAST
EGG WHITE, slightly beaten
WATER
POPPY or SESAME SEEDS
Shape dough into traditional French bread
shape and bake in your own oven.
Makes 1 large loaf'.
1. Add ingredients f\)r dough to bread pan in order listed, making well in center of dry ingredients for yeast. Program for dough and
timer, if being used. Turn on. When done, turn of'l; unlock pan and place dough on floured surface. Knead about 1 minute, then let
rest 15 minutes.
2. Roll into a 15xl2-inch rectangle. Roll tightly fiom long side, seal and taper ends. Place seam side down on greased baking sheet
sprinkled with cornmeal. Cover and let rise in warm, draft-free place for 45 to 55 minutes or until double in size.
3. With sharp kalife, make 3 or 4 ¼-inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of
loaL Sprinkle with poppy or sesame seeds or leave plain. Bake in preheated 375 ° F oven for 40 minutes or until golden brown. Coot
slightly before slicing.
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