Bread Machine Magic (34 page)

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.

TOPPING

SMALL RECIPE

MELTED
BUTTER
OR MARGARINE
2 tablespoons

DARK
BROWN
SUGAR
½ cup

LIGHT
OR
DARK
CORN
SYRUP
¼ cup

MEDIUM RECIPE

MELTED
BUTTER
OR MARGARINE
2 tablespoons

DARK
BROWN
SUGAR
¾ cup

LIGHT
OR
DARK
CORN
SYRUP
³
⁄
₈
cup

LARGE RECIPE

MELTED
BUTTER
OR MARGARINE
¼ cup

DARK
BROWN
SUGAR
1 cup

LIGHT
OR
DARK
CORN
SYRUP
½ cup

For the Small Recipe

Brush one 9-inch round or square cake pan with melted butter for the topping. Sprinkle brown sugar over the bottom of the pan. Pour corn syrup over the sugar. With a rolling pin, roll each piece into a 12 × 10-inch rectangle.

For the Medium Recipe

Brush one 9 × 13 × 2-inch pan or two 9-inch round or square cake pans with melted butter for the topping. Sprinkle brown sugar over the bottom of the pan(s). Pour corn syrup over the sugar. With a rolling pin, roll each piece into an 18 × 10-inch rectangle.

For the Large Recipe

With a sharp knife, divide dough in half. Brush two 9-inch round or square cake pans with melted butter for the topping. Sprinkle brown sugar over the bottom of the pans. Pour corn syrup over the sugar. With a rolling pin, roll each piece into a 12 × 10-inch rectangle.

FILLING

SMALL RECIPE

MELTED
BUTTER
OR MARGARINE
1 tablespoon

DARK
BROWN
SUGAR
¼ cup

GROUND
CINNAMON
1 teaspoon

RAISINS
¼ cup

MEDIUM RECIPE

MELTED
BUTTER
OR MARGARINE
1 tablespoon

DARK
BROWN
SUGAR
¹
⁄
₃
cup

GROUND
CINNAMON
1 teaspoon

RAISINS
¹
⁄
₃
cup

LARGE RECIPE

MELTED
BUTTER
OR MARGARINE
2 tablespoons

DARK
BROWN
SUGAR
½ cup

GROUND
CINNAMON
2 teaspoons

RAISINS
½ cup

3
. Brush each piece of dough with melted butter for the filling. In a small bowl, combine brown sugar, cinnamon, and raisins; sprinkle mixture over dough. Starting with long edge, roll up dough tightly; pinch seams to seal. With a knife, lightly mark each roll into 1-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 325°F. Bake about 45 minutes until brown. Remove from oven and invert onto serving platter. Leave pan on top of rolls 1 to 2 minutes, allowing topping to drip out of pan. Serve warm.

BAKE CYCLE:
Dough

Small recipe yields 12 rolls

Medium recipe yields 18 rolls

Large recipe yields 24 rolls

NUTRITIONAL INFORMATION PER BUN

Calories 201 / Fat 3.9 grams / Carbohydrates 39.3 grams / Protein 2.9 grams / Fiber .8 gram / Sodium 189 milligrams / Cholesterol 12 milligrams

 

Orange Coconut Sweet Rolls

The orange and coconut combine to make these exotic rolls memorable. Serve proudly to your guests.

DOUGH

SMALL

SWEET
DOUGH
OF
YOUR
CHOICE
,
SUCH
AS
Buttermilk Sweet Dough

MEDIUM

SWEET
DOUGH
OF
YOUR
CHOICE
,
SUCH
AS
Buttermilk Sweet Dough

LARGE

SWEET
DOUGH
OF
YOUR
CHOICE
,
SUCH
AS
Buttermilk 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
1 tablespoon

FLAKED
SWEETENED COCONUT
½ cup

GRANULATED
SUGAR
¼ cup

GRATED
ORANGE RIND
of 2 medium oranges

MEDIUM RECIPE

MELTED
BUTTER
OR MARGARINE
2 tablespoons

FLAKED
SWEETENED COCONUT
1 cup

GRANULATED
SUGAR
½ cup

GRATED
ORANGE RIND
of 3 medium oranges

LARGE RECIPE

MELTED
BUTTER
OR MARGARINE
3 tablespoons

FLAKED
SWEETENED COCONUT
1½ cups

GRANULATED
SUGAR
¾ cup

GRATED
ORANGE RIND
of 4 medium oranges

3
. In a small bowl, combine coconut, sugar, and grated orange rind for the filling; set aside.

For the Small Recipe

Grease one 9-inch round or square cake pan. With a rolling pin, roll dough into a 12 × 8-inch rectangle.

For the Medium Recipe

Grease two 9-inch round or square cake pans. With a sharp knife, divide dough in half. With a rolling pin, roll each piece into a 12 × 8-inch rectangle.

For the Large Recipe

Grease three 9-inch round or square cake pans. With a sharp knife, divide dough into thirds. With a rolling pin, roll each piece into a 12 × 8-inch rectangle.

4
. Brush each rectangle of dough with melted butter for the filling; sprinkle filling mixture evenly on top. Starting with long edge, roll up dough tightly; pinch seams to seal. With a knife, lightly mark each roll into 1-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.)

5
. Preheat oven to 350°F. Bake 30 minutes until golden. 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

ORANGE
JUICE
1 to 2 teaspoons

MEDIUM RECIPE

CONFECTIONERS
'
SUGAR
1 cup

ORANGE
JUICE
3 to 4 teaspoons

LARGE RECIPE

CONFECTIONERS
'
SUGAR
1 cup

ORANGE
JUICE
5 to 6 teaspoons

6
. Meanwhile, in a small bowl, combine the sugar and orange juice for the icing, adding enough orange juice to make the icing thin enough to drizzle. When rolls have cooled slightly, drizzle with icing and serve.

BAKE CYCLE:
Dough

Small recipe yields 12 rolls

Medium recipe yields 24 rolls

Large recipe yields 36 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 139 / Fat 3.6 grams / Carbohydrates 24.5 grams / Protein 2.4 grams / Fiber .9 gram / Sodium 153 milligrams / Cholesterol 9.2 milligrams

 

Gooey Orange Rolls

As their name implies, these rolls have a piquant citrus flavor and a bubbly orange sauce. They make an out-of-the-ordinary Sunday brunch treat, one worth repeating for a whole month of Sundays!

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.

TOPPING

SMALL RECIPE

FROZEN
ORANGE JUICE
CONCENTRATE
one 6-ounce can

SUGAR
½ cup

BUTTER
OR MARGARINE
4 tablespoons

GRATED
ORANGE
RIND
2 teaspoons

MEDIUM RECIPE

FROZEN
ORANGE JUICE
CONCENTRATE
one 6-ounce can

SUGAR
½ cup

BUTTER
OR MARGARINE
4 tablespoons

GRATED
ORANGE
RIND
2 teaspoons

LARGE RECIPE

FROZEN
ORANGE JUICE
CONCENTRATE
one 12-ounce can

SUGAR
1 cup

BUTTER
OR MARGARINE
8 tablespoons

GRATED
ORANGE
RIND
4 teaspoons

3
. In a small saucepan, combine orange juice and sugar for the topping. Cook on medium heat until sugar dissolves. Add butter and grated orange rind; stir. Cook until the butter melts.

For the Small Recipe

Pour the topping into a 9-inch square or round cake pan. With a rolling pin, roll dough into a 9-inch square.

For the Medium Recipe

Pour the topping into a 9 × 13 × 2-inch square cake pan. With a rolling pin, roll dough into a 12-inch square.

For the Large Recipe

With a sharp knife, divide dough in half. Pour the topping into two 9-inch square or round cake pans. With a rolling pin, roll each piece of dough into a 9-inch square.

FILLING

SMALL RECIPE

SUGAR
3 tablespoons

GROUND
CINNAMON
¾ teaspoon

GROUND
CLOVES
1 pinch

GRATED
ORANGE
RIND
2 teaspoons

MEDIUM RECIPE

SUGAR
¼ cup

GROUND
CINNAMON
1 teaspoon

GROUND
CLOVES
¹
⁄
₈
teaspoon

GRATED
ORANGE
RIND
2 teaspoons

LARGE RECIPE

SUGAR
6 tablespoons

GROUND
CINNAMON
1½ teaspoons

GROUND
CLOVES
¹
⁄
₈
teaspoon

GRATED
ORANGE
RIND
4 teaspoons

4
. In a small bowl, combine sugar, cinnamon, cloves, and grated orange rind for the filling; sprinkle evenly over dough. Starting at one edge, roll up dough tightly; pinch seam to seal. With a knife, lightly mark each roll into 1-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.)