Toastmaster TBR15 Use And Care Manual page 51

Sdclcy Breakfast Roll Dough
18 Rolls
Egg(s), room temperature plus 1
enough Water 80_F/27°C to equal 1 cup + 2 TBL
.... OTI . ................................................................... .................................
Sugar _ cup
Salt 1 tsp
Bread Flour 3½ cups
RED STAR ®Active Dry Yeast 1_ tsp
or
RED STAR k'QUICKoRISE'" Yeast t tsp
or
Bread Machine Yeast
Program: DOUGH
Add at the beep:
Walnuts or Pecans, chopped ½ cup
Filling
Butter, softened _A cup
Sugar _ cup
Cinnmnon 1 TBL
Topping
Butter, melted ¾ cup
Brox_m Sugar _ cup
Method
1 Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for I8 rolls and spread
with butter Combine remaining filling ingredients and sprinkle over dough Roll up tightly, jelly-
roll style, stardng 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/!77°C for 35 minutes or until done Invert onto a heat-proof tray.
Bread M lker IJse and _'_re G_fide