INGREDIENTS

INSTRUCTIONS

(Set up for Bread Machine, but can be made by hand)  Makes one dozen
rolls  (Equivalent to 1.5 lb. loaf)  (ca. 103 calories per ounce at
this point...) after this, bake at  your own risk. ;-)  Put ingredients
in bread machine in order recommended by  manufacturer. Use Dough
setting.  Place completed dough on floured board, dust with more flour
(it's  very sticky!!). Knead for about a minute, let rest 15 minutes.
Filling: Roll dough into sort of a 15 x 10 inch rectangle. Spread
margarine or butter over dough to within an inch of the edges.
Sprinkle remaining filling ingredients evenly over the dough. Roll
dough up tightly on the long side, press edges to seal and form into
about a 12 inch long evenly shaped roll. Use a sharp knife to cut the
roll into one-inch pieces. Place rolls into a greased 13 x 9 inch
baking pan. Cover and let rise in a warm, draft free place until
double in size, about 30 to 45 minutes.  Bake in preheated 375 degree
over for 20 to 25 minutes, or until  golden brown. Use your judgement,
the dough is brown to begin with!  Cool in pan or rack for 10 to 15
minutes. Drizzle with lemon glaze  made from 1 cup confectioner's
(powdered) sugar, 2 tablespoons lemon  juice. I suppose if you were a
real sticky bun fiend, you COULD top  the buns with more sugar, butter
and ginger as they bake so, but  that's awfully messy.  Posted to
FOODWINE Digest  by Chris Carlisle  <carlisle@WUCHEM.WUSTL.EDU> on Feb
5, 1998

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