Rolling up the dough with the filling.
Based on a recipe from Bread Machine Magic by Linda Rehberg & Lois Conway. This version uses less fat and less sugar, and includes nuts as well as raisins. Only the 1 1/2 pound recipe is shown, and only the Welbilt/Dak/Zojirushi version. This is the "overnight" version. You'll need about an hour in the morning to rise and bake these.
Makes 12 rolls - enough to serve 3 or 4 for breakfast.
Dough:
Glaze:
Filling:
Add the ingredients to the bread machine in the order shown. Select the Basic Dough setting and start. While you're waiting for the cycle to complete, skip ahead and prepare the glaze and filling. When the cycle completes, in about two hours, turn the dough out onto a well-floured board. It'll be quite sticky so use plenty of flour. You may find it easier to invert the bread pan over the board and twist the "thumbs" until they fall off with the dough. Then extract the "thumbs" from the dough. Knead the dough a few times to incorporate enough flour so it isn't sticking to the board. You can try reducing the amount of water by up to 2 tbsp, but this may make the dough too stiff for the machine.
Melt the butter for the glaze and the filling. Pour the portion for the glaze (most of it) into two 9-inch cake pans. Don't use pans with removable bottoms or the glaze might leak. Tilt the pans to spread the butter evenly over the surfaces. Sprinkly the brown sugar for the glaze over the pans.
Break up the nuts into small pieces or chop them up. Combine the nuts and all the other filling ingredients, except for the remaining melted butter, in a small bowl.
Roll the dough into a 9 by 18-inch rectangle. Brush the remaining butter on the dough. Sprinkle the filling mixture over it. Roll up the dough, starting from a wide edge. Pinch the seam thoroughly to seal it. Mark off into twelve 1 ½-inch sections. Cut by wrapping a piece of fishing twine around the roll and pulling the ends together. Place the rolls, flat side down, into the pans. Put a small one in the center of each and five larger ones around the outside of each. Flatten the rolls slightly. Cover the pans with foil and refrigerate overnight.
Get up early! Warm the oven to 105°F; then turn it off. Put the pans in the oven to rise. Leave the foil on the pans. Wait 30 minutes. Remove the pans.
Preheat the oven to 350°F. Remove the foil from the pans and put them in the oven for 30 minutes. Remove the pans from the oven. Place a plate upside down over each pan and invert. Remove the pans. Serve immediately with banana slices.
Rolling up the dough with the filling.
Cutting the roll with twine.
Ready to refrigerate.
Hot out of the oven!
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