Danish Rolls
108
108
Ingredients
| 1 ¾ | cups |
bread flour
|
|
| ½ | cup |
all-purpose flour
|
|
| 4 | tablespoons |
sugar
|
|
| 3 | tablespoons |
milk, skim, (non fat) powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
butter
|
|
| ½ | cup |
water
|
|
| 1 | each |
eggs
small |
|
| 2 | teaspoons |
yeast, active dry
|
|
| filling | |||
| ⅓ | cup |
raisins, seedless
|
|
| ¼ | cup |
almonds
sliced |
|
| 1 | tablespoon |
cinnamon
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | each |
eggs
beaten for top |
|
Directions
- 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.
- Place the dough in a greased bowl.
Cover. Rest for about 30 minutes in the refrigerator.
Roll out the dough on a lightly floured surface into a 10 x 16 inch rectangle.
Spread the filling over the dough.
Starting at one short edge, roll the dough up tightly into a log.
Brush with beaten egg over the sealed end.
Cut the log into 10 equal portions.
Place on a greased baking pan.
Spray water on top. Proof at 90 degrees for 20 to 30 minutes.
Brush rolls with beaten egg.
Bake in 375℉ (190℃) oven for 10 to 15 minutes or until golden brown
