-----------------------------------DOUGH-----------------------------------
1-1/8 c Milk
2 tb Butter or margarine
1 lg Egg
1 ts Vanilla extract
1/4 c Sugar
1 ts Salt
4 c All-purpose flour
2 ts Rapid or quick yeast
---------------------------ADDITIONAL INGREDIENTS--------------------------
6 tb Butter, melted
1 c Very vinely chopped nuts
SOURCE: The Bread Machine Cookbook VI by Donna Rathmell German,
Hand-Shaped Breads from the Dough Cycle,
copyright 1995 - ISBN #1-55867-121-8.
MM format by Ursula R. Taylor.
Remove dough from the machine upon completion of the dough cycle. Form as
many 1 inch balls as possible. Roll balls in melted butter and then in
chopped nuts. Place balls in a greased tube pan or Bundt pan. If there is
any remaining melted butter, pour it on top of balls and sprinkle with any
remaining nuts. Cover and let rise for about 1 hour. Bake in a preheated
350° oven for 30 to 35 minutes.
Per 1/12 recipe with additional ingredients: 316 calories, 15 g fat,
6 g saturated fat, 7 g protein, 39 g carbohydrate, 38 mg cholesterol
and 198 mg sodium.
