Danish rolls

Yield: 1 Servings

Measure Ingredient
\N \N XKGR41A Don Fifield
1¾ cup Bread flour (8 1/5 oz)
½ cup All purpose flour (2 1/3 oz)
4 tablespoons Sugar
3 tablespoons Dry milk
1 teaspoon Salt
⅓ cup Butter (2 1/10 oz)
½ cup Water
1 small Egg
2 teaspoons Dry yeast
⅓ cup Raisins (3 oz)
¼ cup Sliced almonds (2/3 oz)
\N \N OR
½ cup Mixed nuts; chopped
1 tablespoon Cinnamon
2 tablespoons Sugar
1 \N Egg; beaten for top


1. Place first 6 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start.

(Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place the dough in a greased bowl. Cover. Rest for about 30 minutes in the refrigerator. 3. Roll out the dough on a lightly floured surface into a 10 x 16 inch rectangle. 4.

Spread the filling over the dough. 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 equal portions. 8. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 20 to 30 minutes. 9. Brush rolls with beaten egg. 10.

Bake in 375 deg. oven for 10 to 15 minutes or until golden brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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