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DANISH ROLLS - PAN-1

Category:    Bread, Bread, Rolls
Yield:1 servings
 
           XKGR41A Don Fifield                 2 ts Dry yeast
  1 3/4 c  Bread flour (8 1/5 oz)                   FILLING:
    1/2 c  All purpose flour (2 1/3 oz)      1/3 c  Raisins (3 oz)
      4 tb Sugar                             1/4 c  Sliced almonds (2/3 oz)
      3 tb Dry milk                                 OR
      1 ts Salt                              1/2 c  Mixed nuts; chopped
    1/3 c  Butter (2 1/10 oz)                  1 tb Cinnamon
    1/2 c  Water                               2 tb Sugar
      1 sm Egg                                 1    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.
 

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