| 18 Rolls | 24 Rolls | ||
Egg, room temperature plus | 1 |
| 1 |
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enough Water 80°F/27°C to equal | 1 cup | 11/2 cups | ||
Oil | 1/4 | cup | 1/3 | cup |
Sugar | 1/3 | cup | 1/2 | cup |
Salt | 1 tsp | 11/2 tsp | ||
Bread Flour | 31/2 cups | 41/2 cups | ||
RED STAR® Active Dry Yeast | 11/2 tsp | 2 tsp | ||
or |
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RED STAR® QUICK•RISE™ Yeast | 1 tsp | 11/4 tsp | ||
or |
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Bread Machine Yeast | 1 tsp | 11/4 tsp | ||
Program: DOUGH |
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Add at the beep: |
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Walnuts, chopped (optional) | 1/2 | cup | 2/3 | cup |
Raisins (optional) | 1/2 | cup | 2/3 | cup |
FILLING |
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Butter, softened | 1/3 | cup | 1/2 | cup |
Sugar | 1/3 | cup | 1/2 | cup |
Cinnamon | 2 TBL | 3 TBL | ||
GLAZE |
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Powdered Sugar | 1/2 | cup | 2/3 | cup |
Milk, liquid | 3 TBL | 1/4 | cup | |
Vanilla | 1/4 | tsp | 1/2 | tsp |
METHOD...
1.Place on a lightly floured surface, roll dough in a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch rectangle for 24 rolls) and spread with butter. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly,
2.Place in greased baking pans and let stand in a warm place for 1 hour or until double in size.
3.Bake at 350°F/177°C for
4.Mix glaze ingredients until smooth and drizzle over top.
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