DOUGH
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/2 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
1/2 cup evaporated milk
1/2 cup water
1/2 cup plus 1 tablespoon butter or margarine
FILLING
3 tablespoons unsweetened cocoa
1/4 cup sugar
1 teaspoon ground cinnamon
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 1/2 cup butter until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. To make Cocoa Filling: In small bowl, combine cocoa, sugar and cinnamon; set aside.
4. Punch dough down. Roll to 20- × 10-inch rectangle. Melt remaining 1 tablespoon butter; brush over rectangle. Sprinkle with reserved Cocoa Filling. Starting from long side, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 25 slices. Place rolls, cut sides up, into greased 8 1/2- × 4 1/2- × 2 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about ? minutes.
5. Bake at 350ºF for 30 minutes or until done. Cool on wire rack.
Yield: 1 Loaf
Baking Time: 30 minutes
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rise; cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/2 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
1/2 cup evaporated milk
1/2 cup water
1/2 cup plus 1 tablespoon butter or margarine
FILLING
3 tablespoons unsweetened cocoa
1/4 cup sugar
1 teaspoon ground cinnamon
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 1/2 cup butter until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. To make Cocoa Filling: In small bowl, combine cocoa, sugar and cinnamon; set aside.
4. Punch dough down. Roll to 20- × 10-inch rectangle. Melt remaining 1 tablespoon butter; brush over rectangle. Sprinkle with reserved Cocoa Filling. Starting from long side, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 25 slices. Place rolls, cut sides up, into greased 8 1/2- × 4 1/2- × 2 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about ? minutes.
5. Bake at 350ºF for 30 minutes or until done. Cool on wire rack.
Yield: 1 Loaf
Baking Time: 30 minutes
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rise; cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
Last edited by a moderator:
