Bread Machine Magic (33 page)

CHOPPED
PECANS
¹
⁄
₃
cup

MEDIUM

CANNED
COCONUT
-
PECAN
CAKE
FROSTING
one 16-ounce can

CHOPPED
PECANS
½ cup

LARGE

CANNED
COCONUT
-
PECAN
CAKE
FROSTING
2 cups

CHOPPED
PECANS
²
⁄
₃
cup

For the Small Recipe

Spread frosting for the topping on bottom of an 8- or 9-inch round cake pan; sprinkle pecans evenly on top. With a sharp knife, divide dough into 9 pieces.

For the Medium Recipe

Spread frosting for the topping on bottom of a 9 × 13 × 2-inch pan or two 8- or 9-inch round cake pans; sprinkle pecans evenly on top. With a sharp knife, divide dough into 12 pieces.

For the Large Recipe

Spread frosting for the topping on bottom of two 8- or 9-inch round cake pans; sprinkle pecans evenly on top. With a sharp knife, divide dough into 18 pieces.

3
. Roll each piece of dough into a ball and place in prepared pan(s).

4
. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

5
. Preheat oven to 350°F. Bake for 25 to 30 minutes until brown.

6
. Remove from oven, invert onto serving dish, and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 9 rolls

Medium recipe yields 12 rolls

Large recipe yields 18 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 358 / Fat 7.1 grams / Carbohydrates 53.1 grams / Protein 4.9 grams / Fiber 1.3 grams / Sodium 348 milligrams / Cholesterol 18.4 milligrams

 

Jim's Cinnamon Rolls

Nothing can top the aroma and warm, sweet stickiness of cinnamon rolls, fresh from the oven. What you'll also love about these luscious, light rolls is that the machine does half the work; cinnamon rolls are no longer a major production. The first time Lois made these, her husband, Jim, emphatically declared them his favorite recipe—high praise from one who had been completely noncommittal about our breads until then!

DOUGH

SMALL

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Sweet Dough

MEDIUM

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Sweet Dough

LARGE

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Sweet Dough

1
. Place dough ingredients in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

GLAZE

SMALL

MELTED
BUTTER
OR
MARGARINE
3 tablespoons

DARK
BROWN
SUGAR
¹
⁄
₃
cup

MEDIUM

MELTED
BUTTER
OR
MARGARINE
5 tablespoons

DARK
BROWN
SUGAR
½ cup

LARGE

MELTED
BUTTER
OR
MARGARINE
6 tablespoons

DARK
BROWN
SUGAR
²
⁄
₃
cup

For the Small Recipe

Pour melted butter for the glaze into one 9-inch round or square cake pan; sprinkle with brown sugar. With a rolling pin, roll dough into an 8 × 14-inch rectangle.

For the Medium Recipe

Pour melted butter for the glaze into one 9 × 13 × 2-inch pan or two 8- or 9-inch round or square cake pans; sprinkle with brown sugar. With a rolling pin, roll dough into a 9 × 18-inch rectangle.

For the Large Recipe

Pour melted butter for the glaze into two 9-inch round or square cake pans; sprinkle with brown sugar. Divide dough in half. With a rolling pin, roll each ball of dough into an 8 × 14-inch rectangle.

FILLING

SMALL RECIPE

MELTED
BUTTER
OR MARGARINE
1 tablespoon

GRANULATED
SUGAR
1 tablespoon

GROUND
CINNAMON
1½ teaspoons

DARK
BROWN
SUGAR
1 tablespoon

RAISINS
(
OPTIONAL
)
¹
⁄
₃
cup

MEDIUM RECIPE

MELTED
BUTTER
OR MARGARINE
1 tablespoon

GRANULATED
SUGAR
2 tablespoons

GROUND
CINNAMON
1 tablespoon

DARK
BROWN
SUGAR
2 tablespoons

RAISINS
(
OPTIONAL
)
½ cup

LARGE RECIPE

MELTED
BUTTER
OR MARGARINE
2 tablespoons

GRANULATED
SUGAR
2 tablespoons

GROUND
CINNAMON
1 tablespoon

DARK
BROWN
SUGAR
2 tablespoons

RAISINS
(
OPTIONAL
)
²
⁄
₃
cup

3
. Brush melted butter for the filling on the dough. In a small bowl, combine granulated sugar, cinnamon, brown sugar, and raisins; sprinkle over dough. Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1½-inch sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.
    Place rolls cut side up in prepared pan(s), flattening them slightly.
*
Cover and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven to preheat.)

4
. Preheat oven to 350°F. Bake 25 to 30 minutes until golden brown. Remove from oven and immediately invert rolls onto a large platter or serving dish. Serve warm.

BAKE CYCLE:
Dough

Small recipe yields 9 rolls

Medium recipe yields 12 rolls

Large recipe yields 18 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 302 / Fat 10.6 grams / Carbohydrates 48.1 grams / Protein 4.4 grams / Fiber 1.4 grams / Sodium 274 milligrams / Cholesterol 44.7 milligrams

*
The rolls can be covered with foil at this point and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm oven for at least 30 minutes.

 

Mini Cinnamon Rolls

These cinnamon rolls are the perfect addition to a buffet brunch; they're just the right size and there are plenty to go around.

DOUGH

SMALL

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Sweet Dough

MEDIUM

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Sweet Dough

LARGE

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Sweet Dough

1
. Place dough ingredients in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into a log.

FILLING

SMALL RECIPE

MELTED
BUTTER
OR MARGARINE
2 tablespoons

GRANULATED
SUGAR
¼ cup

GROUND
CINNAMON
1½ teaspoons

MEDIUM RECIPE

MELTED
BUTTER
OR MARGARINE
3 tablespoons

GRANULATED
SUGAR
¹
⁄
₃
cup

GROUND
CINNAMON
2 teaspoons

LARGE RECIPE

MELTED
BUTTER
OR MARGARINE
¼ cup

GRANULATED
SUGAR
½ cup

GROUND
CINNAMON
1 tablespoon

For the Small Recipe

Brush one 9-inch round or square cake pan with a little of the melted butter for the filling. With a rolling pin, roll dough into a 20 × 8-inch rectangle.

For the Medium Recipe

Brush two 9-inch round or square cake pans with a little of the melted butter for the filling. With a sharp knife, divide dough in half. With a rolling pin, roll each piece into a 20 × 5-inch rectangle.

For the Large Recipe

Brush three 9-inch round or square cake pans with a little of the melted butter for the filling. With a sharp knife, divide dough into thirds. With a rolling pin, roll each piece into a 20 × 8-inch rectangle.

3
. Brush each rectangle of dough with the rest of the melted butter for the filling. In a small bowl, combine sugar and cinnamon; sprinkle mixture over dough. Starting with long edge, roll up dough tightly; pinch seams to seal. With a knife, lightly mark each roll into 24 pieces. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.

Place rolls cut side up in prepared pan(s), flattening them slightly.
*
Cover and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven to preheat.)

4
. Preheat oven to 350°F. Bake 20 to 25 minutes until brown. Remove from oven, turn out onto plate(s), then invert rolls onto serving dishes. Allow rolls to cool slightly.

ICING

SMALL RECIPE

CONFECTIONERS
'
SUGAR
½ cup

MILK
OR
CREAM
1½ to 2 teaspoons

VANILLA
EXTRACT
¼ teaspoon

MEDIUM RECIPE

CONFECTIONERS
'
SUGAR
1 cup

MILK
OR
CREAM
3 to 4 teaspoons

VANILLA
EXTRACT
½ teaspoon

LARGE RECIPE

CONFECTIONERS
'
SUGAR
1 cup

MILK
OR
CREAM
3 to 4 teaspoons

VANILLA
EXTRACT
½ teaspoon

5
. Meanwhile, in a small bowl, combine confectioners' sugar, milk, and vanilla for the icing, using enough milk to make the icing thin enough to drizzle on the rolls. Once the rolls have cooled slightly, drizzle with icing and serve.

BAKE CYCLE:
Dough

Small recipe yields 24 rolls

Medium recipe yields 48 rolls

Large recipe yields 72 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 56 / Fat 1.3 grams / Carbohydrates 10 grams / Protein 1.1 grams / Fiber .3 grams / Sodium 65 milligrams / Cholesterol 4.5 milligrams

*
The rolls can be covered with foil at this point and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm oven for at least 30 minutes.

 

Caramel Sticky Buns

These rolls bake in a thick, syrupy sea of sugar. They'll appeal only to the truly serious sweet-treat lover—a person who can eat brown sugar straight from the box. These buns should be eaten fresh out of the oven because they really don't keep well.

DOUGH

SMALL

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Sweet Dough

MEDIUM

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Sweet Dough