Recipe - Ginger Sweet Rolls

DOUGH
One fourth cup Milk; (slightly warmed)
1 tablespoon Brown Sugar
One fourth cup Molasses
Three fourths teaspoon Salt
1 Egg
1 One half teaspoon Ground Ginger
3 tablespoon Applesauce
1 teaspoon Yeast
3 1/3 cup Bread Flour

FILLING
1/3 cup Soft Margarine; (or Softened
Butter)
One half cup Brown Sugar
2 teaspoon Ground Ginger; (Just thought
of thishow about a
tablespoon or two of
slivered Candied Ginger
instead? Will try and
report back!!)
1 teaspoon Pumpkin Pie Spice
One half cup Sunflower Seeds

(Set up for Bread Machine, but can be made by hand)

Makes one dozen rolls

(Equivalent to 1.5 lb. loaf)

(ca. 103 calories per ounce at this point...) after this, bake at your own
risk. ;)

Put ingredients in bread machine in order recommended by manufacturer. Use
Dough setting.

Place completed dough on floured board, dust with more flour (it's very
sticky!!). Knead for about a minute, let rest 15 minutes.

Filling: Roll dough into sort of a 15 x 10 inch rectangle. Spread margarine
or butter over dough to within an inch of the edges. Sprinkle remaining
filling ingredients evenly over the dough. Roll dough up tightly on the
long side, press edges to seal and form into about a 12 inch long evenly
shaped roll. Use a sharp knife to cut the roll into oneinch pieces. Place
rolls into a greased 13 x 9 inch baking pan. Cover and let rise in a warm,
draft free place until double in size, about 30 to 45 minutes.

Bake in preheated 375 degree over for 20 to 25 minutes, or until golden
brown. Use your judgement, the dough is brown to begin with! Cool in pan or
rack for 10 to 15 minutes. Drizzle with lemon glaze made from 1 cup
confectioner's (powdered) sugar, 2 tablespoons lemon juice. I suppose if
you were a real sticky bun fiend, you COULD top the buns with more sugar,
butter and ginger as they bake so, but that's awfully messy.

Posted to FOODWINE Digest by Chris Carlisle carlisle@WUCHEM.WUSTL.EDU on
Feb 5, 1998