STICKY BREAKFAST BUN DOUGH

Ingredients

12 rolls

 

 

Eggs, large, at room

1

temp.

 

 

 

Plus enough water

1¼ cups

(80°F/27°C) to equal

 

 

 

Oil

3½ tsp.

 

 

Sugar

1/3 cup

Salt

1½ tsp.

 

 

Bread flour

3½ cups

 

 

Active dry yeast

2 tsp.

 

 

Select Dough Course

 

 

 

Filling:

 

 

 

Butter, softened

½ cup

 

 

Sugar

1/3 cup

 

 

Cinnamon

1 tbsp.

 

 

Pecans, chopped

½ cup

 

 

Ingredients

12 rolls

 

 

Topping:

 

 

 

Butter, melted

¾ cup

 

 

Brown sugar

¾ cup

 

 

Pecan halves (optional)

1 cup

 

 

Method:

1.Place on lightly floured surface, roll dough into 12” x 16” rectangle and spread with butter. Combine remaining filling ingredients and sprinkle over dough.Roll up tightly, jelly-roll style, starting with longest side and cut into 1” slices.

2.Combine topping mixture and spread into a 13” x 9” baking dish. If you are using optional pecan halves, line bottom of the pan. Place slices on mixture and let rise in a warm place for 30 minutes or until doubled in size.

3.Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to carefully invert onto heat-proof tray; syrup will be very hot.

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Black & Decker B2500C manual Sticky Breakfast BUN Dough, Filling

B2500C specifications

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