DOUGH                                  FILLING
6 1/2 oz. milk (80-90ºF)          1/3 cup butter (softened)
1 large egg                              1/3 cup sugar
3 cups bread flour                   2 tsp. ground cinnamon
3 Tbsp. sugar                         1/2 tsp. ground nutmeg
1/2 tsp. salt                             1/2 cup chopped nuts
4 Tbsp. butter or margarine                           
2 tsp. active dry yeast or 1 1/2 fast rise yeast

Add warm milk and egg to pan. Add bread flour, sugar, and salt to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine for DOUGH setting.
When done, remove dough and place on flour surface. Knead dough about 1 minute, then let rest 15 minutes.

Roll dough into a rectangle, about 15 x 10 inches. Spread 1/3 cup softened butter over dough to within 1 inch of edges. Then sprinkle 1/3 cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough.

Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8-inch long piece of thread or dental floss, cut roll into 1-inch pieces.

Place rolls into a greased 13 x 9-inch baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.

Bake in preheated 375º oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 Tbsp milk and 1/2 tsp vanilla. Blend until smooth. Cut apart and remove from pan.

*Can be made the night before, refrigerated and then baked in the morning if desired. Just let the rolls sit at room temperature at least 60 minutes before baking.

No comments:

Related Posts Plugin for WordPress, Blogger...