Ginger sweet rolls

Yield: 12 Servings

Measure Ingredient
¼ cup Milk; (slightly warmed)
1 tablespoon Brown Sugar
¼ cup Molasses
¾ teaspoon Salt
1 Egg
1½ teaspoon Ground Ginger
3 tablespoons Applesauce
1 teaspoon Yeast
3⅓ cup Bread Flour
⅓ cup Soft Margarine; (or Softened Butter)
½ cup Brown Sugar
2 teaspoons Ground Ginger; (Just thought of this--how about a tablespoon or two of slivered Candied Ginger instead? Will try and report back!!)
1 teaspoon Pumpkin Pie Spice
½ cup Sunflower Seeds

DOUGH

FILLING

(Set up for Bread Machine, but can be made by hand) Makes one dozen rolls

(Equivalent to 1½ lb. loaf)

(ca. 103 calories per ounce at this point...) after this, bake at your own risk. ;-)

Put ingredients in bread machine in order recommended by manufacturer. Use Dough setting.

Place completed dough on floured board, dust with more flour (it's very sticky!!). Knead for about a minute, let rest 15 minutes.

Filling: Roll dough into sort of a 15 x 10 inch rectangle. Spread margarine or butter over dough to within an inch of the edges. Sprinkle remaining filling ingredients evenly over the dough. Roll dough up tightly on the long side, press edges to seal and form into about a 12 inch long evenly shaped roll. Use a sharp knife to cut the roll into one-inch pieces. Place rolls into a greased 13 x 9 inch baking pan. Cover and let rise in a warm, draft free place until double in size, about 30 to 45 minutes.

Bake in preheated 375 degree over for 20 to 25 minutes, or until golden brown. Use your judgement, the dough is brown to begin with! Cool in pan or rack for 10 to 15 minutes. Drizzle with lemon glaze made from 1 cup confectioner's (powdered) sugar, 2 tablespoons lemon juice. I suppose if you were a real sticky bun fiend, you COULD top the buns with more sugar, butter and ginger as they bake so, but that's awfully messy.

Posted to FOODWINE Digest by Chris Carlisle <carlisle@...> on Feb 5, 1998

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