For dough:
1/2 c Water (70 to 80 degrees)
1 Jars Pear baby food; (4-oz)
2 Egg whites
1/2 ts Salt
2 c Bread flour
1 c Whole-wheat flour
3 tb Granulated sugar
1 tb Nonfat dry milk powder
2 ts Bread machine yeast
For filling:
1 tb Honey
1/4 c Packed brown sugar
2 ts Ground cinnamon
1/2 c Raisins
For icing:
1/2 c Sifted powdered sugar (sift
-before
Measuring)
1 ts Milk; (1 to 2)
1/4 ts Vanilla
Recipe by: St. Louis Post-Dispatch 3/3/97
Measure all dough ingredients into bread machine pan in the
order suggested by the manufacturer, adding baby food with
liquids.
Process in dough/manual cycle. When cycle is complete,
remove dough from machine and place on lightly floured
surface. If necessary, knead in enough flour to make dough
easy to handle. Using a rolling pin, shape dough into a
14-by-10-inch rectangle.
To prepare filling: Brush honey on dough. Evenly sprinkle
with brown sugar, cinnamon and raisins. Beginning at long
end, roll up tightly; pinch seam to seal. Cut into 8 equal
pieces. Place, cut sides up, in greased 9-inch round cake
pan or 7-by-11-inch baking pan. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 45
minutes.
Preheat oven to 375 degrees. Bake rolls for 25 to 30
minutes or until done. Remove from pan; let cool on wire
rack.
To make icing: In small bowl, combine powdered sugar, milk
and vanilla. Stir until smooth. Drizzle on rolls.
