Danish Rolls
Yield
10 rollsPrep
45 minCook
15 minReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ¾ | cups |
bread flour
|
|
½ | cup |
all-purpose flour
|
|
4 | tablespoons |
sugar
|
|
3 | tablespoons |
milk, skim, (non fat) powder
|
|
1 | teaspoon |
salt
|
|
⅓ | cup |
butter
|
|
½ | cup |
water
|
|
1 | each |
eggs
small |
|
2 | teaspoons |
yeast, active dry
|
|
filling | |||
⅓ | cup |
raisins, seedless
|
|
¼ | cup |
almonds
sliced |
|
1 | tablespoon |
cinnamon
|
|
2 | tablespoons |
sugar
|
|
1 | each |
eggs
beaten for top |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
414 | ml |
bread flour
|
|
118 | ml |
all-purpose flour
|
|
6E+1 | ml |
sugar
|
|
45 | ml |
milk, skim, (non fat) powder
|
|
5 | ml |
salt
|
|
79 | ml |
butter
|
|
118 | ml |
water
|
|
1 | each |
eggs
small |
|
1E+1 | ml |
yeast, active dry
|
|
filling | |||
79 | ml |
raisins, seedless
|
|
59 | ml |
almonds
sliced |
|
15 | ml |
cinnamon
|
|
3E+1 | ml |
sugar
|
|
1 | each |
eggs
beaten for top |
Directions
- 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.
- Place the dough in a greased bowl.
Cover. Rest for about 30 minutes in the refrigerator.
Roll out the dough on a lightly floured surface into a 10 x 16 inch rectangle.
Spread the filling over the dough.
Starting at one short edge, roll the dough up tightly into a log.
Brush with beaten egg over the sealed end.
Cut the log into 10 equal portions.
Place on a greased baking pan.
Spray water on top. Proof at 90 degrees for 20 to 30 minutes.
Brush rolls with beaten egg.
Bake in 375℉ (190℃) oven for 10 to 15 minutes or until golden brown