Toastmaster WBYBM1 - Manual (Page 68)

Sticky Breakfast Bun Dough
Select Dough cycle.
12 BUNS
egg room temperature plus
enough water 80º F/27º C to equal 1
1-1⁄4 cups
oil 3-1⁄2 tsp
sugar 1 / 3
cup
salt 1 tsp
bread flour 3-1⁄2 cups
active dry yeast 1-1⁄2 tsp
Filling:
butter, softened 1⁄2 cup
sugar 1 / 3 cup
cinnamon 1 TBL
pecans, chopped 1⁄2 cup
Topping:
butter, melted 3⁄4 cup
brown sugar 3⁄4 cup
Method
1. On a lightly floured surface roll into a 12-inch x 16-inch rectangle 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.
2. Combine topping mixture and spread into a 13-inch x 9-inch baking dish. Place
slices on mixture and let rise in a warm place for 30 minutes or until double in size.
3. Bake in a conventional oven at 350º F/177º C for 35 minutes or until done. Invert
onto a heat-proof tray.
Breadmaker Owner’s Manual
68