"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bread Machine Butter Rolls/ Russian Peroshki/ Cinnamon Rolls Recipe

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This recipe for Bread Machine Butter Rolls/ Russian Peroshki/ Cinnamon Rolls, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kirsten Gibson
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
All ingredients at room temperature (70-80), except milk.

2 tbsp. sugar
1 tsp. salt
2 3/4 c. bread flour (or 3 1/4 c. all-purpose flour)
2 tsp. active dry yeast
1/4 c. water
1 egg
7/8 c. milk
1/4 c. butter

Directions:
Directions:
1) Measure all ingredients into bread machine pan.
2) Select "dough" setting.
3) Start machine.
4) Shape rolls as desired.
5) bake at 350 for 15-20 minutes. Makes 12 rolls.

Personal Notes:
Personal Notes:
This recipe can also be used without a bread machine. Below are two of my family's favorite variations for these rolls:

Russian Peroshki: Saute chopped onion and green cabbage in butter. Add salt and dill to taste. Spread roll dough into a flat circle. Fill with cabbage mixture. Fold in half and press edges together. Bake as indicated above.

Cinnamon Rolls: Roll dough into large rectangle. Sprinkle with melted butter, brown sugar and cinnamon (add nuts and raisins, if desired). Roll long side of rectangle (so that short end is seen as a spiral). Cut into slices. Bake as indicated above. Frost (great with cream cheese frosting).

 

 

 

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