See more in Dough Cycle Recipes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2/3 cup milk 1 tablespoon honey 1 whole egg 3 tablespoons butter 3 cups bread flour 3/4 teaspoon salt 2 teaspoons instant yeast Filling 2/3 cup pine nuts -- or 2/3 cup almonds -- or 2/3 cup walnuts 1/2 cup grated parmesan cheese 1/3 cup parsley -- chopped 3 tablespoons butter -- melted Wash 1 egg white 1 tablespoon water Place all of the ingredients in your machines fully assembled pan (with the exception of those ingredients listed under "add at beep"). Select the basic or white cycle and press start. About 10 minutes after your machine has started kneading the dough you need to open the lid and check the consistency of the dough. The dough should be starting to form a smooth round ball. When you touch the dough with your finger it should be slightly tacky to the touch however no dough should remain on your finger when you pull it away. If you dough it too dry add 1 tbsp. of water at a time (allowing the machine to knead for a minutes or so between additions) until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time (allowing the machine to knead for a minute or so between additions) until the dough is the proper consistency. These types of adjustments are not unusual and don't mean there is something wrong with the recipe. If this recipe has "add at beep" ingredients you need to either turn on the add ingredients beep function, choose your machines cycle that has an add ingredients beep or if your machine has neither of these you need to add these ingredients during the last 10 minutes of your machines final kneading cycle. Manwhile, for filling, in a small mixing bowl stir together the pine nuts or almonds, parmesan cheese, and parsley. Set aside. Grease baking sheets. After the machine has beeped to indicate the dough is done, divide the dough in half. On a lightly floured surface, roll half of the dough into a 12-1/3 x 12-inch rectangle. Brush with half of the melted butter; sprinkle with half of the filling. Starting from a long side, roll up jelly-roll style; seal edge. Cut into nine 1-1/2-inch thick slices. Place them on the baking sheet seam side down. Let rest 5 minutes. Using a wooden spoon handle, press center of each slice lengthwise to make a deep crease. Repeat with remaining dough, butter and filling. In a small mixing bowl combine egg white and water. Brush mixture on to the tops of the rolls. Let rolls rise in a warm place for 30 minutes or until almost doubled. Bake in a 375 degree oven for about 15 minutes or until golden brown. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 344 Calories; 20g Fat (51.1% calories from fat); 12g Protein; 31g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 273mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.