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|Filled Breakfast Roll|
|Recipe courtesy North Dakota Wheat Commission|
|3 1/3 cups bread flour (*can use half whole wheat flour)
2 teaspoons active dry yeast
1 cup non-fat milk (warmed to 120-130°F)
1 large egg, room temperature
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
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 2½ teaspoons
cinnamon and 4 teaspoons sugar.
1 egg beaten with 1 tablespoon water (room temperature)
|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.
|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