Busters Recipes

Cinnamon Cocoa Breakfast Rolls

Dough:

1/4 cup water

1/4 cup milk

1/2 cup butter or margarine

2 large eggs

1/2 cup cooked mashed potato

1 teaspoon salt

3 1/4cups bread flour

1/2 cup sugar

2 teaspoons FLEISCHMANN'S Bread Machine Yeast

1 tablespoon butter or margarine, melted

Cinnamon Cocoa Filling:

Combine:

1/4 cup sugar,

1 tablespoon unsweetened cocoa,

1/2 teaspoon ground cinnamon.

Stir to blend

Powdered Sugar sifted over top when cooled.

Measure water, milk, butter, eggs, mashed potato, salt, flour, sugar,
and yeast into bread machine pan in the order suggested by manufacturer,
adding potato with liquid ingredients. Process on dough / manual cycle.

When cycle is complete, remove dough to slightly floured surface. If
necessary, knead in additional flour to make dough easy to handle. Roll
to 15 x 9-inch rectangle; brush with 1 tablespoon melted butter.
Sprinkle with Cinnamon Cocoa Filling. Beginning at long end, roll up
tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut
roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2
inch) muffin cups. Cover; let rise in warm, draft-free place until
doubled in size, about 45 to 60 minutes.

Bake at 375 F for 15 to 20 minutes or until done. Remove from cups; cool
on wire racks.

Lightly sift powdered sugar over tops.

Makes 12 rolls

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