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Rolls, Cinnamon Cocoa (D)
Yield: 12 rolls

1/4 cup water
1/4 cup milk
1/2 cup butter or margarine
2 large eggs
1/2 cup cooked mashed potato
1 teaspoon salt
3-1/4 cups bread flour
1/2 cup sugar
2 teaspoons bread machine yeast
1 tablespoon butter or margarine, melted
Powdered sugar

Cinnamon Cocoa Filling:
1/4 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon ground cinnamon

Measure water, milk, butter, eggs, mashed potato, salt, flour, sugar, and yeast into bread machine pan in the order suggested by manufacturer, adding potato with liquid ingredients. Process on dough/manual cycle.

To make filling, mix filling ingredients and set aside.

When cycle is complete, remove dough to slightly floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15"x9" rectangle; brush with 1 tablespoon melted butter. Sprinkle with filling.

Beginning at long end, roll up tightly as for jellyroll. Pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2-1/2") muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 375°F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.

Posted by Susan Greene

Nutritional Info Per Serving: N/A