Sticky breakfast roll dough, Method – Toastmaster 1172X User Manual

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Method

Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls (12 x 24 inch
rectangle for 24 rolls) and spread with butter. Combine remaining filling ingredients and sprinkle
over dough. Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices.

Combine topping mixture and spread into baking pan.Place slices on mixture and let rise in a
warm place for 1 hour or until double in size.

Bake at 350°F/177°C for 35 minutes or until done. Invert onto a heat-proof tray.

STICKY BREAKFAST ROLL DOUGH

1 1/2 pounds

2 pounds

18 ro l l s

24 ro l l s

egg(s) room temperature plus

enough water 80°F/27°C to equal

1 cup + 2 T B L

1 1/2 cups

o i l

1/4 cup

1/3 cup

s u g a r

1/3 cup

1/2 cup

s a l t

1 tsp

1 1/2 tsp

bread flour

3 1/2 cups

4 1/2 cups

a c t i ve dry ye a s t

1 1/2 tsp

2 tsp

P ro g r a m

1 0

A dd at the beep:

wa l nuts or pecans, chopped

1/2 cup

2/3 cup

F i l l i n g

bu t t e r, softened

1/2 cup

2/3 cup

s u g a r

1/3 cup

1/2 cup

c i n n a m o n

1 T B L

1 1/2 T B L

To p p i n g

bu t t e r, melted

3/4 cup

1 cup

b r own sugar

3/4 cup

1 cup