Coffee and Cream Rolls
- 1/2 c Milk
- 1 Egg
- 3 tb Margarine or butter
- 2 c Bread flour
- 2 tb Sugar
- 1/2 ts Salt
- 1 ts Active dry yeast
- 1/2 c Coarsely chopped walnuts,
- -toasted
- 1 tb Margarine or butter,
- -softened
- 3 tb Packed brown sugar
- 1/4 c Whipping cream
- 1/4 c Kahlua or coffee-flavored
- -liqueur
Step 1: Add the first seven ingredients to machine according to
manufacturer's directions. Select dough cycle.
Step 2: When cycle is complete, remove dough from machine. Cover and let
rest 10 minutes. Meanwhile, sprinkle walnuts in a greased 9 x 9 x 2-inch
baking pan.
Step 3: On a lightly floured surface, roll the dough into a 12 x 8-inch
rectangle. Spread with softened margarine. Sprinkle with brown sugar. Roll
up jelly-roll style, starting from one of the long sides. Pinch seams to
seal. Cut into 1-inch slices. Place rolls, cut sides down, in the prepared
pan. Cover and let rise till nearly double (about 30 minutes).
Step 4: Combine the whipping cream and Kahlua. Pour the mixture over pan of
rolls. Bake in a 350 oven about 25 minutes or till browned. Cool slightly
(5 minutes); invert onto serving plate. Serve warm. Makes 12 rolls.
Posted to EAT-L Digest 13 Feb 97 by Janine Vandenberg
on Feb 14, 1997.
manufacturer's directions. Select dough cycle.
Step 2: When cycle is complete, remove dough from machine. Cover and let
rest 10 minutes. Meanwhile, sprinkle walnuts in a greased 9 x 9 x 2-inch
baking pan.
Step 3: On a lightly floured surface, roll the dough into a 12 x 8-inch
rectangle. Spread with softened margarine. Sprinkle with brown sugar. Roll
up jelly-roll style, starting from one of the long sides. Pinch seams to
seal. Cut into 1-inch slices. Place rolls, cut sides down, in the prepared
pan. Cover and let rise till nearly double (about 30 minutes).
Step 4: Combine the whipping cream and Kahlua. Pour the mixture over pan of
rolls. Bake in a 350 oven about 25 minutes or till browned. Cool slightly
(5 minutes); invert onto serving plate. Serve warm. Makes 12 rolls.
Posted to EAT-L Digest 13 Feb 97 by Janine Vandenberg
on Feb 14, 1997.
