STICKY BREAKFAST ROLL DOUGH
1.5 lb. - 18 rolls
2 lb. - 24 rolls
Egg(s), room temperature plus
1
2
enough Water 80°F/27°C to equal
1 cup + 2 TBL
1 1/2 cups
Oil
1/4 cup
1/3 cup
Sugar
1/3 cup
1/2 cup
Salt
1 tsp
1 1/2 tsp
Bread Flour
3 1/2 cups
4 1/2 cups
Active Dry Yeast
1 1/2 tsp
2 tsp
Program: DOUGH
Add at the beep:
Walnuts or Pecans, chopped
1/2 cup
2/3 cup
Filling
Butter, softened
1/2 cup
2/3 cup
Sugar
1/3 cup
1/2 cup
Cinnamon
1 TBL
1 1/2 TBL
Topping
Butter, melted
3/4 cup
1 cup
Brown Sugar
3/4 cup
1 cup
Method
1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls (12 x
24 inch rectangle for 24 rolls) and spread with butter. Combine remaining filling ingredients
and sprinkle over dough. Roll up tightly, jelly-roll style, starting with the longest side and cut
into one inch slices.
2. Combine topping mixture and spread into baking pan. Place slices on mixture and let rise in a
warm place for 1 hour or until double in size.
3. Bake at 350°F/177°C for 35 minutes or until done. Invert onto a heat-proof tray.
45