Method
1. 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.
2. 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.
3. Bake at 350°F/177°C for 35 minutes or until done. Invert onto a heat-proof tray.
STICKY BREAKFAST ROLL DOUGH
1.5 lb. 2 lb.
18 rolls 24 rolls
egg(s) room temperature plus 1 2
enough water 80°F/27°C to equal 1 cup + 2 TBL 1 1/2 cups
oil 1/4 cup 1/3 cup
sugar 1/3 cup 1/2 cup
salt 1 tsp 1 1/2 tsp
bread flour 3 1/2 cups 4 1/2 cups
active dry yeast 1 1/2 tsp 2 tsp
Program Dough Dough
Add at the beep:
walnuts or pecans, chopped 1/2 cup 2/3 cup
Filling
butter, softened 1/2 cup 2/3 cup
sugar 1/3 cup 1/2 cup
cinnamon 1 TBL 1 1/2 TBL
Topping
butter, melted 3/4 cup 1 cup
brown sugar 3/4 cup 1 cup
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