Brown Sugar Sticky Rollsbreads 1 cup packed brown sugar 1 cup whipping cream 8 tablespoon sugar 3 tablespoon cold butter, cut in 3 pieces 2 teaspoon cinnamon 2 3/4 to 3 1/4 cups all-purpose flour 1 pkg active dry yeast 1 teaspoon salt 3/4 cup hot water 1 egg, beaten Makes 20 rolls Sprinkle brown sugar evenly over bottom of greased 13x9x2-inch baking pan. Pour cream evenly over brown sugar. Reserve. Fit processor with steel blade. Measure 6 tablespoons of the sugar, 1 tablespoon of the butter and cinnamon into work bowl. Process on/off 2 or 3 times until mixed. Remove from work bowl and reserve. Measure 1 cup of the flour, remaining 2 tablespoons sugar and butter, yeast and salt into work bowl. Process on/off 3 or 4 times to blend. Turn processor on and pour water through feed tube into flour mixture. Process until mixture is smooth, about 30 seconds. Add egg and process until blended, 5 seconds. Add 1 3/4 cups of the remaining flour to batter in work bowl. Process until flour is blended in, about 15 seconds. Gradually add just enough of the remaining flour to make a soft and pliable dough that cleans the sides of the bowl. Turn off processor and let dough stand in work bowl 10 minutes. Turn dough onto lightly greased surface and roll into 15x7-inch rectangle. Sprinkle cinnamon mixture over dough. Roll up dough jelly-roll fashion. Pinch seam with fingers to seal. Cut into 20 slices. Place slices cut side down on the cream mixture. Cover pan and let stand in a warm place until doubled, about 1 hour. Heat oven to 400 F. Bake rolls until golden, 20 - 25 minutes. Cool 5 minutes in pan. Invert onto serving platter. Serve warm or at room temperature. Food Processor Bread Book From the collection of Jim Vorheis |
