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Title: Danish Rolls - Pan-1
Categories: Breadmaker Bread Rolls
Yield: 1 Servings
| XKGR41A Don Fifield | ||
| 1 3/4 | c | Bread flour (8 1/5 oz) |
| 1/2 | c | All purpose flour (2 1/3 oz) |
| 4 | tb | Sugar |
| 3 | tb | Dry milk |
| 1 | ts | Salt |
| 1/3 | c | Butter (2 1/10 oz) |
| 1/2 | c | Water |
| 1 | sm | Egg |
| 2 | ts | Dry yeast |
| FILLING: | ||
| 1/3 | c | Raisins (3 oz) |
| 1/4 | c | Sliced almonds (2/3 oz) |
| OR | ||
| 1/2 | c | Mixed nuts; chopped |
| 1 | tb | Cinnamon |
| 2 | tb | Sugar |
| 1 | Egg; beaten for top |
1. Place first 6 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
later) 2. Place the dough in a greased bowl. Cover. Rest for about 30
minutes in the refrigerator. 3. Roll out the dough on a lightly floured
surface into a 10 x 16 inch rectangle. 4. Spread the filling over the
dough. 5. Starting at one short edge, roll the dough up tightly into a log.
6. Brush with beaten egg over the sealed end. 7. Cut the log into 10 equal
portions. 8. Place on a greased baking pan. Spray water on top. Proof at 90
deg. for 20 to 30 minutes. 9. Brush rolls with beaten egg. 10. Bake in 375
deg. oven for 10 to 15 minutes or until golden brown. By Wes King
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