Basic Sweet Dough

Small Batch: 1/2 cup water 1 small egg 2 tbsp butter or margarine 2 cups all-purpose or bread flour 1 tsp salt 1/4 cup sugar 1-1/2 tbsp skim milk powder 1 tsp quick-rise or bread-machine yeast Note: Be sure to add ingredients to the pan in the order that they are listed. Select dough setting on ABM. Press start button. When complete, remove dough, cover and let rest 5 minutes. Tips: Make large batch and then use to make 2 different recipes or double the recipes and freeze one batch. Prepared dough may be kept in refrigerator for a few hours; bring to room temperature before shaping. When letting the dough rise, cover loosely with plastic wrap, wax paper or a clean tea towel. CHELSEA BUNS Use sweet dough to from small or 1/2 large batch. Mix 1/2 cup brown sugar, 2 tsp cinnamon and 1/3 cup softened butter or margarine together. Place 1/3 mixture in 8-inch square pan; blend in 2 tsp water. On a lightly floured surface, roll dough into 12x9-inch rectangle. Spread remaining mixture on the dough. Sprinkle 1/2 cup raisins or walnuts on top. Roll up along the short side jelly-roll style; pinch edges together to seal. Cut into 9 slices and place cut side up on top of the mixture in the pan. Cover and let rise in a warm place until almost doubled in size about 40-50 minutes. Bake at 375F for 30-35 minutes. Turn out upside down onto serving dish while warm. Variation: Place 9 pecan or cherry halves in three rows in the mixture. place slices on top of each nut or cherry.