Cinnamon-Raisin Rolls; Cinnamon-Raisin Swirl Loaf; Bread Sticks - Zojirushi BBCC-M15 Recipe Book

BUTTER-RICH ROLL
& BREAD DOUGH
BUTTER-RICH ROLL & BREAD DOUGH

Cinnamon-Raisin Rolls:

Prepare Butter-Rich Roll & Bread Dough.
1. Turn dough out onto a lightly-floured board.
2. Roll out into a 12 x 14-inch rectangle. Spread surface with 1/3 cup butter, thinly sliced.
3. Sprinkle surface with 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon. Then sprinkle 1/2 cup raisins
over dough.
4. Start with 12-inch side, roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in
(12) 1-inch pieces.
5. Place on a greased baking sheet 2 inches apart. Cover lightly with damp
towel, allow to rise in warm place until doubled, about 40 minutes.
6. Bake at 375 degrees 10 to 15 minutes. Makes 12 rolls.

Cinnamon-raisin Swirl Loaf:

Prepare Butter-Rich Roll & Bread Dough.
1. On a lightly-floured surface, roll half of the dough to a 12 x 8-inch rectangle. Melt 3 table spoons
butter or margarine. Brush over dough.
2. Sprinkle dough with a mixture of 1/3 cup sugar and 1-1/2 teaspoons ground
cinnamon. The sprinkle _ cup raisins over dough.
3. Beginning with long side of dough, roll up jelly roll-style. Seal ends bypinching edges of dough
together with fingertips.
4. Place dough in a greased 9 x 5-inch loaf pan or on a large baking sheet.
5. Allow to stand 15 minutes. Repeat using remaining dough if desired.
6. Bake at 375 degrees 30 to 40 minutes or until golden brown.
7. When loaf is cool, glaze with a mixture of 1 cup sifted powdered sugar
and 1-1/2 table spoons milk. Makes 2 loaves

Bread Sticks:

Prepare Butter-Rich Roll & Bread Dough.
1. Turn dough onto lightly floured board and shape dough into a ball, divide
into 24 equal pieces for 16-inch ropes. Arrange ropes about 1-inch apart on oiled baking sheet. Allow
to rise 30 minutes.
2. Brush with 1 beaten egg white and 1 Tablespoon water. Sprinkle with poppy or sesame seeds or
coarse salt if desired.
3. Bake at 400 degrees 10 to 15 minutes.
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