Posted by: Tammii 09-03-99 8:34 PM
1/3 cup water
1-1/2 teaspoon vanilla
1/3 cup margarine/butter, softened
3-1/2 cups bread flour
1/2 cup sugar
1 teaspoon salt
2-1/2 teaspoons regular active dry yeast or quick-acting active dry yeast
1 tablespoon milk
1 egg yolk
Coarse sugar crystals
Place first eight ingredients in bread pan in order listed.
Select dough cycle and press start.
When it has finished it's cycle place dough in a greased bowl, turning to coat all sides.
Cover with plastic wrap; refrigerate 4 hours or overnight.
Grease 18 medium-sized muffin pans or 2 pie pans.
Punch dough down and divide into 3 parts.
Divide each part into 6 pieces.
Cut off 1/4 of dough from each piece.
Shape each large and small piece into a smooth ball.
Place each large ball in muffin cup (pressing gently to fill cup) or 9 inch pie pan.
Make an indentation in center.
Roll smaller part of each piece into a ball.
Press small ball into indentation.
Cover; let rise in warm place 50-60 minutes or till double.
Preheat oven to 325*.
Prepare topping: Mix 1 tablespoon milk and 1 egg yolk; gently brush over tops of risen rolls.
Sprinkle with sugar crystals.
Bake 15-20 minutes or till golden.
Remove from pan. Serve warm. Makes 18 or 2 pie pans.
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