Recipe - Danish Rolls

XKGR41A Don Fifield
1 Three fourths cup Bread flour (8 1/5 oz)
One half cup All purpose flour (2 1/3 oz)
4 tablespoon Sugar
3 tablespoon Dry milk
1 teaspoon Salt
1/3 cup Butter (2 1/10 oz)
One half cup Water
1 small Egg
2 teaspoon Dry yeast
FILLING:
1/3 cup Raisins (3 oz)
One fourth cup Sliced almonds (2/3 oz)
OR
One half cup Mixed nuts; chopped
1 tablespoon Cinnamon
2 tablespoon Sugar
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini