| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread machi, Dough cycle |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 3 |
c |
Bread flour |
| 1/4 |
c |
Sugar |
| 3/4 |
ts |
Salt |
| 1/2 |
c |
Milk; (80 deg) |
| 1/2 |
c |
Water; (80 deg) |
| 2 |
tb |
Shortening; (80 deg) |
| 1 |
|
Egg; (room temp) |
INSTRUCTIONS
ABM-100/300/350
SETTING: White Bread / MANUAL
Cinnamon rolls like grandma used to make! Hot coffee and maple flavor give
the glaze an extra-special flavor. (These are GREAT! Be prepared to eat a
half a dozen of them the first time you make 'em!)
After the machine has completed the second rising, it will beep. Remove
the dough onto a lightly floured surface, roll or pat to a 12x9-inch
rectangle. Brush with 1/4 cup melted butter. Combine 6 tablespoons sugar,
1/4 cup chopped nuts and 3/4 teaspoons cinnamon; sprinkle over dough.
Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into
12 slices. Place in a greased 13x9-inch pan. Cover; let rise in warm place
until almost double in volume - about 30 minutes - (this took MUCH longer
for me.) Bake at 375 degrees, 20 to 25 minutes.
Glaze: Combine 1 cup powdered sugar, 1 1/2 tablespoons melted butter,
1/4 teaspoon maple flavor and 2 tablespoons hot coffee. Blend until smooth.
Drizzle over hot baked rolls.
>From: Rick Turley <rickt@hpfccg.sde.hp.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Welbilt/Red Star Yeast
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