22
Ingredients 12 rolls 18 rolls
water 1 cup 11⁄2cups
lemon juice 1 tsp 1 tsp
bread flour 31⁄2cups 41⁄2cups
salt 1 tsp 11⁄2tsp
light brown 1⁄3cup 1⁄2cup
sugar, firmly
packed
oil 1⁄4cup 1⁄3cup
active dry 11⁄2tsp 2 tsp
yeast
Topping:
butter, melted 1⁄2cup 3⁄4cup
grated 2 TBL 1⁄4cup
orange peel
sugar 1⁄2cup 3⁄4cup
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Roll into 2, 12 (18) inch ropes. Cut each
rope into 12 (18) pieces.
Mix together topping ingredients in a small
(medium) bowl. Dip pieces in Topping mixture,
covering well. Place in greased 10 x 13-inch pan
(2, 9-inch square pans), spacing about 1⁄2inch
apart. Let rise in warm, draft-free place, 30
m i n u t e s , or until doubled in size. Bake in preheat-
e d 350°F oven 20 to 30 minutes, or golden
brown.
12 (18) rolls
REFRESHING ROLLS