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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 1 |
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Directions: Add to the breadmachine in order preferred by your machine. (In mine, start
with the flour and add dry ingredients first). Yeast should be placed in
the yeast dispenser. **note! If you use Fleishmans yeast, increase the
amount by 1 teaspoonful!
Run this on your dough cycle. After completion they can be finished one
of several ways. One is to take a pinch of dough about the size of a small
egg, pull, dip in melted butter, run through sugar/cinnamon mixture and
then tie them in a knot. Another method is to roll out to about the size of
a cookie sheet, spread butter (slightly LESS than a stick) over surface,
then top with sugar/cinnamon mixture. Roll and slice about 1/2 inch
thickness. You should get enough for about 3 9" round or sq. pans. I cover
the bottom of pans lightly with melted butter--just a small amt! Allow room
for them to double in size!
Place in a proofing oven (turn on oven set to 250 for 2 mins then TURN
OFF and place rolls in off oven). Let rise till very light and double in
bulk (will take about 1 1/2 hrs). Can cover with greased waxed paper. (Do
not use towels as they stick!!) Bake in preheated oven at 375 degrees for
about 20 mins. Remove from pan at once.
Can be frozen. Best when eaten warm! Recipe will work as a caramel roll
OR even just a plain sweet dinner-like roll. DO NOT use too much butter as
they will not rise enough!
| Ingredients:
4 Cup(s) Egg--slightly beaten
1 Teaspoon(s) Sugar; or honey
8 Tablespoon(s) Dry milk powder
1/2 Cup(s) Vital gluten
2 1/2 Teaspoon(s) Yeast--active dry * |
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