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Filled Breakfast Roll
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
3 1/3 cups bread flour (*can use half whole wheat flour)
2 teaspoons active dry yeast
1 cup non-fat milk (warmed to 120-130F)
1 large egg, room temperature
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt

Filling:
Combine 6 ounces (1/3 less fat) softened cream cheese with 2/3 cup butterscotch
chips OR 6 ounces (1/3 less fat) softened cream cheese with 2 teaspoons
cinnamon and 4 teaspoons sugar.

Egg-wash:
 

 
1 egg beaten with 1 tablespoon water (room temperature)

Instructions
Stir yeast into flour in a large mixing bowl. Combine milk,
egg, butter, sugar and salt and stir into flour. Mix thoroughly
and put on a floured surface to knead. Knead until the
dough is smooth and little blisters form beneath the surface.
Cover with plastic wrap and let rise in a warm (80
F) spot, until doubled in size approximately 30 to
45 min.

Punch down and divide into two balls of dough. Using
a rolling pin, roll each piece into a 10 X 12
rectangle. Spread filling of your choice evenly leaving a 1
margin on all edges. Roll tightly, starting with the 12 side.
Seal seam with a small amount of water and pinch edges
together. Place seam-side down on a large baking sheet. Repeat for
remaining ball of dough.

 

 
Brush loaves with egg wash. Cover and
let rise 30 to 45 minutes in a warm spot until
doubled in size approximately 30 minutes.

Bake in 375 F
oven until golden brown and sounds hollow when tapped. Serve warm.


*If using whole wheat flour, keep dough sticky to prevent a
dry product.


Nutritional Information
Approximate nutritional value for 1 slice butterscotch mixture: 180 calories; 5
g protein; 25 g carbohydrate; 6 g fat; 35 mg cholesterol;
190 mg sodium; 31.4 mcg folate

Approximate nutritional value for 1 slice
cream cheese/cinnamon mixture: 130 calories; 5 g protein; 21 g carbohydrate;
 

 
4 g fat; 35 mg cholesterol; 180 mg sodium; 31.4 mcg
folate