Sticky Breakfast Rolls (buns)

Bread

Ingredients

  • This is from my Toastmaster recipe book. I haven't tried it yet.
  • 1 cup water
  • 1 tsp. lemon juice
  • 3-1/2 cups bread flour
  • 1 tsp. salt
  • 1/3 cup sugar
  • 1/4 cup oil
  • 1 egg
  • 1-1/2 tsp. active dry yeast
  • Filling:
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 Tblsp. cinnamon
  • 1/2 cup walnuts or pecans, chopped
  • Topping:
  • 3/4 cup butter, melted
  • 3/4 cup light brown sugar, firmly packed

Directions

Place ingredients in bread pan in order listed. Use DOUGH setting (9); press START. When setting is complete, remove dough from bread pan. On a lightly floured surface, roll into 12x16-inch rectangle. Spread with the 1/2 cup butter. Mix together cinnamon, sugar and nuts; sprinkle generously over buttered dough. Roll up tightly, jelly-roll style, starting at the 12-inch side. Cut roll into 12 1-inch slices.

Combine topping ingredients. Divide topping mixture into 2 9-inch baking pans. Carefully place roll slices on top of mixture. Let rise in warm, draft-free place 30 to 40 minutes or until doubled in size. Bake in preheated 350 degree F. oven 35 to 45 minutes, or until golden brown. Let cool 1 minute. Turn onto heatproof serving platter or tray. Serve warm. Makes 12 rolls.



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Submitted 6/13/05.
Source: The Bread Box Recipe Book (Toastmaster)
Submitted By: Linda Wilson
lwilson@gatecom.com
Sticky Breakfast Rolls (buns)