Recipe - Brown Sugar Sticky Rolls

1 cup Packed brown sugar
1 cup Whipping cream
8 tablespoon Sugar
3 tablespoon Cold butter, cut in 3 pieces
2 teaspoon Cinnamon
2 Three fourths To 3 One fourth cups allpurpose
flour
1 pack Active dry yeast
1 teaspoon Salt
Three fourths cup Hot water
1 Egg, beaten

Makes 20 rolls

Sprinkle brown sugar evenly over bottom of greased 13x9x2inch 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 Three fourths 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 15x7inch rectangle.
Sprinkle cinnamon mixture over dough. Roll up dough jellyroll 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini