Coffee and cream rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Milk |
| 1 | Egg | |
| 3 | tablespoons | Margarine or butter |
| 2 | cups | Bread flour |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Active dry yeast |
| ½ | cup | Coarsely chopped walnuts, toasted |
| 1 | tablespoon | Margarine or butter, softened |
| 3 | tablespoons | Packed brown sugar |
| ¼ | cup | Whipping cream |
| ¼ | cup | Kahlua or coffee-flavored liqueur |
Directions
Step 1: Add the first seven ingredients to machine according to manufacturer's directions. Select dough cycle.
Step 2: When cycle is complete, remove dough from machine. Cover and let rest 10 minutes. Meanwhile, sprinkle walnuts in a greased 9 x 9 x 2-inch baking pan.
Step 3: On a lightly floured surface, roll the dough into a 12 x 8-inch rectangle. Spread with softened margarine. Sprinkle with brown sugar. Roll up jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut into 1-inch slices. Place rolls, cut sides down, in the prepared pan. Cover and let rise till nearly double (about 30 minutes).
Step 4: Combine the whipping cream and Kahlua. Pour the mixture over pan of rolls. Bake in a 350 oven about 25 minutes or till browned. Cool slightly (5 minutes); invert onto serving plate. Serve warm. Makes 12 rolls.
Posted to EAT-L Digest 13 Feb 97 by Janine Vandenberg <jvandenb@...> on Feb 14, 1997.