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Ingredients 12 rolls
Topping:
Butter, melted ¾ cup
Brown sugar ¾ cup
Pecan halves (optional)
Method:
1. Place on lightly floured surface, roll dough into 12" x 16" rectangle and spread
with butter. Combine remaining filling ingredients and sprinkle over dough.Roll
up tightly, jelly-roll style, starting with longest side and cut into 1" slices.
2. Combine topping mixture and spread into a 13" x 9" baking dish. If you are
using optional pecan halves, line bottom of the pan. Place slices on mixture and
let rise in a warm place for 30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to carefully
invert onto heat-proof tray; syrup will be very hot.
1 cup
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FRENCH BRE D DOUGH
Ingredients 1 loaf
Water (80°F/27°C) 1¼ cups
Sugar 1 tbsp.
Salt 1½ tsp.
Bread flour 3½ cups
ctive dry yeast
Select Dough Course
Glaze:
Water 2 tbsp.
Salt
Method 1: Place on lightly floured surface. Roll into large rectangle. Starting with
longest side, roll up tightly, pressing seams to seal and tapering each end.
Method 2: Place loaf on greased baking sheet, cover and let rise in a warm place
40 minutes or until doubled in size.
Method 3: With knife, cut 3 diagonal slashes across top of loaf. Combine glaze
ingredients and brush generously. Bake at 400ºF/205ºC for 20 – 25 minutes until
golden brown.
Variations:
French Onion Bread: dd ¼ cup dehydrated onion to dough and shape according
Method 1 described above.
French Loaf: Shape dough into 1 large round ball. Continue Methods 2 and 3
above.
French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch together
ends of each roll and taper slightly. Place rolls on greased baking sheet; cover and
let rise in warm place 25 – 30 minutes or until doubled in
205ºC for 15 – 20 minutes or until golden brown.
French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long ropes.
2 tsp.
11
½ tsp.
size. Bake at 400ºF/
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