Beyond WBYBM2 Owner's Manual page 157

Brush the dough with 2 TBL melted butter; sprinkle with ½
3.
the filling.
Beginning with long edge, roll up tightly; pinching long
4.
seam to seal. Cut into 6 equal pieces (approximately
2-inches each).
Place rolls, swirl-side up, in bread pan; press START. When
5.
baking is complete, remove the rolls to a cooling rack.
Combine glaze ingredients until smooth; drizzle over hot
6.
rolls. Cool 10 minutes before serving.
Second batch:
While the first batch of rolls is rising and baking in Bread-
1.
maker, roll out the second half of the dough into a 13-inch
x 9-inch rectangle. Brush with 2 TBL melted butter and sprin-
kle with remaining filling.
Roll the dough and cut it into 6 pieces as with first half.
2.
Place pieces, swirl-side up into muffin cups. Cover with
plastic wrap and place in the freezer. Store rolls up to two
weeks in a freezer weight plastic bag.
To bake the frozen rolls, place them in the bread pan with
3.
the kneading paddle removed. Allow the rolls to thaw and
rise in the bread pan 4 to 6 hours, until the rolls have filled
¾ of the pan.
Press SELECT until PERSONAL RECIPE 2 appears. Program
4.
according the following chart.
151
Recipes