Rich Cocoa-Cinnamon Topping Clings to Sweet and Tender Roll
A “Mushroom Cap” of Sweetness; Like a “Bread Cupcake”
Makes 12 Rolls
3 to 3-1/2 cups all-purpose flour
1/3 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/4 cup milk
1/4 cup butter or margarine
1 large egg
Cocoa Topping (recipe follows)
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into smooth balls. Place balls on greased baking sheet. Flatten each ball slightly.
Divide Cocoa Topping into 12 equal portions; flatten each portion to 2-1/2-inch round. Place 1 round on each dough ball. With sharp knife, make cuts 1/4-inch deep, on rolls to resemble seashells. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 20 minutes or until done. Remove from sheet; cool on wire rack.
Cocoa Topping: In medium bowl, cut 1/2 cup butter or margarine into 1 cup powdered sugar and 1 cup all-purpose flour with pastry blender until crumbly. Stir in 2 tablespoons cocoa powder, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract.
Serving Size: 1 roll
Serving Weight: 3 ounces
Calories: 340; Total Fat: 13 g; Saturated Fat: 8 g;
Cholesterol: 50 mg ; Sodium: 320 mg; Carbohydrates: 50 g; Dietary Fiber: 2 g; Sugars: 13 g; Protein: 6 g