Serves: 9
Total Calories: 269

3/4 cup plus 2 tablespoons water
2 tablespoons margarine or butter, softened
2 1/4 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon bread machine or quick active dry yeast
Honey Lemon Filling (Below)
1 tablespoon margarine or butter, softened
Honey Glaze (Below)
Honey Lemon Filling:
1/3 cup chopped pecan
1/3 cup golden raisins
1 tablespoon sugar
3 tablespoons honey
1/2 teaspoon grated lemon peel
3/4 teaspoon lemon juice
Honey Glaze:
1/4 cup sugar
1/4 cup honey

Measure carefully, placing all ingredients except Honey Lemon Filling, 1 tablespoon margarine and Honey Glaze in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use delay cycles.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Prepare Honey Lemon Filling.

Grease square pan, 9x9x2 inches. Flatten dough with hands or rolling pin into 9-inch square. Spread 1 tablespoon margarine over dough. Spoon filling by scant teaspoonfuls evenly over dough. Roll dough up tightly pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut into nine 1-inch slices. Place in pan. Cover and let rise in warm place 1 to 1 1/4 hours or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 375°. Bake 25 to 30 minutes or until golden brown. Remove from pan to wire rack. Drizzle Honey Glaze over warm rolls. Serve warm.

For Honey Lemon Filling:
Mix all ingredients

Honey Glaze:
Heat all ingredients to boiling over medium-high heat reduce heat. Simmer uncovered about 3 minutes or until thickened.

1 roll: 330 calories (70 calories from fat) 8g fat (1g saturated) 0mg cholesterol 300mg sodium 61g carbohydrate (2g dietary fiber) 5g protein.

SUCCESS TIP
After rolling the dough, be sure to pinch the edge of the dough into the roll so it is sealed. This will help the slices keep their shape when you cut them and keep the end from popping out.

SUCCESS TIP
A quick and easy way to cut the slices from the roll is to use dental floss. The floss makes a clean cut and doesn't cause the slice or end of the roll to flatten. To cut, place a length of dental floss under the roll where you want to cut a slice. Bring the ends of the floss up and crisscross them at top of roll. Pull ends in opposite directions, and the floss will cut a nice, even slice.

Do-ahead Note
After you have placed the slices in the pan, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.

Try This
For added color and a defferent flavor twist, use dried blueberries or cherries instead of the golden raisins in the filling.

Shaping
Roll up dough pinch edge of dough into roll to seal. Cut roll into equal slices.


From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 9
Total Calories: 269
Calories from Fat: 56

More Recipes from the Betty Crocker's Best Bread Machine Cookbook Cookbook:
Bagels
Cheese Filled Breadsticks
Chocolate Caramel Sticky Buns
Chocolate S'mores Buns
Crescent Rolls
Crusty Homemade Bread Bowls
Curry Rice Dinner Rolls
Dinner Rolls
Dried Blueberry Lemon Rolls
Dried Cherry Petits Pains
Festive Raspberry Rolls
Glazed Cinnamon Rolls
Hit-the-Trail Breadsticks
Honey Lemon Sweet Rolls
Hot Cross Buns
Maple Walnut Twists
Orange Pecan Buns
Parmesan Twists
Raisin Brioche
Sticky Rolls
Strawberry And Poppy Seed Rolls
Sugared Doughnuts
Whole Wheat Buttermilk Rolls
Whole Wheat Dinner Rolls