INGREDIENTS

INSTRUCTIONS

MM FORMAT BY MARY ANN YOUNG
ROLLS
FILLING
GLAZE
Grease 13x9x2 inch pan. In large bowl, combine flour mixture with yeast
from foil packet and 2 tb sugar; blend well. Stir in HOT water, 2 tb
margarine and egg until dough pulls away from sides of bowl. Turn dough out
onto lightly floured surface. With greased or floured hands, shape dough
into a ball. Knead dough for 5 minutes until smooth. Cover with large bowl;
let rest 5 minutes.
On lightly floured surface, roll dough to 15x10 inch rectangle. Spread 1/4
cup margarine or butter evenly over dough. In small bowl, combine 1/3 cup
sugar and cinnamon. Sprinkle with raisins and nuts. Starting with 10-inch
side, roll up tightly, pressing edges to seal. Cut into 6 slices and place,
cut side down, into greased pan. (At this point, dough can be covered with
plastic wrap and refrigerated overnight. Dough may rise in refrigerator. If
necessary, let dough stand at room temperature before baking until almost
doubled in original side. Then, bake as usual).
If baking same day, you still cover loosely with plastic wrap and cloth
towel. Let rise in warm place (80-85 degrees) until almost doubled, about
30 minutes. Heat oven to 375 degrees. Then, uncover dough and bake rolls
for 20-30 minutes till golden brown. Cool 1 minute. Remove from pan and
cool for 10 minutes. (This keeps bottom from getting soggy.)
Drizzle glaze ingredients over rolls which may have been placed back in pan
first.
TIP: To speed up the process of rising, I heat oven to about 200 degrees
for 5 minutes or so, then turn it off before putting pans in just to rise
before final baking. I do this when you can't ensure room being at proper
warmth or drafty. Otherwise, rolls will take too long to rise and will be
either heavy in consistency or too small.)
Posted to MM-Recipes Digest V3 #293
Date: Sat, 26 Oct 1996 10:10:27 -0500
From: dee@smartnet.net (Dianne Weinsaft)

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