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1
Make on dough cycle.
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2
There are several ways to make these one is to cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan.
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3
Let rise until doubled about 45 minutes.
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4
The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin.
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5
Let rise as previously stated.
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6
Bake in a preheated 350F (180C) oven for 13 to 15 minutes until tops are a golden brown.
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7
For the sticky part after removal of rolls from oven brush on a mixture of melted butter about 1 TBL and 1 Tbl sugar heated in a sauce pan until sugar is slightly dissolved let mixture cool some and brush on rolls.
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8
These rolls are just as good without.
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They also reheat real well.
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10
If you would like to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes.
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11
DO NOT BROWN.
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Let them cool completely before storing (DO NOT put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer to bake brown and serve preheat oven to 350 bake 8 minutes.
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13
This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 18 inch thick depend on how many and how big you want to make them.
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14
Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge.
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15
Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle.
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16
You can also add the same amount raisins.
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17
Roll up into a log and cut off about 1 1/2 to 2 inches and place in a lightly greased pan.
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18
Let rise 45 minutes and bake 15 to twenty minutes at 350.
