WonderMix Bread Dough Mixer

The Bread Machine Digest’s Strombrolettes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3/4           cup  milk
1              stick  butter -- softened
3              whole  eggs -- beaten
1 1/2      teaspoons  salt
4        tablespoons  sugar
4               cups  bread flour
2          teaspoons  instant yeast
1              bunch  chopped spinach -- * see note
1/2         pound  mushrooms -- sliced thin, * see note
1/2         pound  monterey jack cheese -- grated
1/2           cup  Parmesan cheese -- freshly grated
1         tablespoon  granulated garlic
salt and pepper -- to taste

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.

After the machine has beeped to indicate the dough is done, remove from
the pan to a floured work surface. Roll the dough out to a rectangle. The
dough should be about 1/2 to 3/4 of an inch thick. You may need to let it
rest for 10 to 15 minutes, to stop it from springing back. Once the dough
is rolled out brush on some soft butter (not melted), then spread the
spinach on, then the mushrooms followed by the cheeses and the seasonings.
Make sure to leave a 1/2 inch untopped space at one end. Now taking the
topped end, start to roll up the dough and topping like you would for
cinnamon rolls. Make sure that the 1/2 inch of untopped dough is the last
to be rolled up. Moisten the 1/2 inch strip with a bit of water and finish
rolling. You should now have a rather large log. Slice the log into rolls
of the size you want. Place them in greased baking dish next to each
other. You may need to use two dishes, depending on how may you have. I
like to make mine big. Once all of the rolls are in the pan(s), place in a
preheated 400 degree oven for 40 minutes or until they are golden brown.

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Per Serving (excluding unknown items): 370 Calories; 17g Fat (41.1%
calories from fat); 14g Protein; 40g Carbohydrate; 1g Dietary Fiber; 89mg
Cholesterol; 534mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : The spinach should be fresh and not frozen or canned.
Remove the stems and wash and drain well. The mushrooms
should be fresh and not canned. Wash and drain well.

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