Danish Rolls

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Excellent breakfast idea for the holiday’s!

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OLYMPUS DIGITAL CAMERA

 

Ingredients:

  • XKGR41A Don Fifield 2 ts Dry yeast
  • 1 3/4 c Bread flour (8 1/5 oz) FILLING:
  • 1/2 c All purpose flour (2 1/3 oz) 1/3 c Raisins (3 oz)
  • 4 tb Sugar 1/4 c Sliced almonds (2/3 oz)
  • 3 tb Dry milk OR
  • 1 ts Salt 1/2 c Mixed nuts; chopped
  • 1/3 c Butter (2 1/10 oz) 1 tb Cinnamon
  • 1/2 c Water 2 tb Sugar
  • 1 sm Egg 1 Egg; beaten for top

 

Instructions:

  1. Place first 6 ingredients inside the bread pan. Add water. Close coverand place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Pressstart. (Breadmaker completes the basic dough mode 2 hours and 25 minuteslater) µ
  2. Place the dough in a greased bowl. Cover. Rest for about 30minutes in the refrigerator.
  3. Roll out the dough on a lightly flouredsurface into a 10 x 16 inch rectangle.
  4. Spread the filling over thedough.
  5. Starting at one short edge, roll the dough up tightly into a log.
  6. Brush with beaten egg over the sealed end.
  7. Cut the log into 10 equalportions.
  8. Place on a greased baking pan. Spray water on top. Proof at 90deg. for 20 to 30 minutes.
  9. Brush rolls with beaten egg.
  10. Bake in 375deg. oven for 10 to 15 minutes or until golden brown.

 



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