Sticky Breakfast Bun Dough - Breadman Ultimate TR2200C Instruction Manual & Recipe Manual

STICKY BREAKFAST BUN DOUGH

Ingredients:
Egg, large, room temperature plus
enough Water, 80ºF/27ºC
to equal
Oil
Sugar
Salt
Bread Flour
Active Dry Yeast
Select Dough Cycle
Filling:
Butter, softened
Sugar
Cinnamon
Pecans, chopped
Topping:
Butter, melted
Brown Sugar
Pecan Halves (optional)
Method:
1. Place on a lightly floured surface, roll dough into a 12-inch x 16-inch rectangle 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 1-inch slices.
2. Combine topping mixture and spread into a 13-inch x 9-inch baking dish. If you are using
optional pecan halves, line the bottom of the pan. Place slices on mixture and let rise in a
warm place for 30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 35 minutes, or until golden brown. Use oven mitts to carefully
invert onto a heat-proof tray; syrup will be very hot.
1.5 LB
12 Buns
1
1 cup
3-1/2 tsp
1/3 cup
1-1/2 tsp
3-1/2 cups
2 tsp
1/2 cup
1/3 cup
1 TBL
1/2 cup
3/4 cup
3/4 cup
1 cup
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