| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
April 1991 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
All purpose flour |
| 1 |
c |
Whole wheat flour |
| 1/4 |
c |
Firmly packed brown sugar |
| 1 |
|
Envelope rapid-rise yeast |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 3/4 |
c |
Warm water; (125F. to 130F.) |
| 1/4 |
c |
Butter; melted (1/2 stick) |
| 1 |
|
Egg |
| 1 1/2 |
c |
Firmly packed brown sugar |
| 1 |
c |
Butter; room temperature (2 |
|
|
; sticks) |
| 1 |
c |
Chopped walnuts |
| 1 |
tb |
Ground cinnamon |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
Using electric mixer fitted with dough hook or paddle, mix first 6
ingredients in large bowl. Add water, butter and egg and mix until smooth
dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with
plastic and clean towel. Let dough rise in warm draft-free area until
doubled in volume, about 30 minutes.
Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to
boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in
1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on
lightly floured surface to 15x9-inch rectangle. Spread dough evenly with
remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1
tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins.
Roll up jelly roll style, starting at one long side. Slice dough into
1-inch-thick rounds.
Arrange dough slices cut side down in prepared dish, spacing evenly. Cover
with plastic. Let rise in warm draft-free area until doubled, about
45 minutes.
Preheat oven to 350F. Bake rolls until golden brown, about 45 minutes. Let
stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.
Makes about 15.
Bon Appetit April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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