| 1 | Make on dough cycle. |
| 2 | There are several ways to make these one is to cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan. |
| 3 | Let rise till doubled about 45 minutes. |
| 4 | The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin. |
| 5 | Let rise as previously stated. |
| 6 | Bake in a preheated 350 degree oven for 13 to 15 minutes till tops are a golden brown. |
| 7 | For the sticky part after removal of rolls from oven brush on a mixture of melted butter about 1 tbl and 1 tbl sugar heated in a sauce pan till sugar is slightly dissolved let mixture cool some and brush on rolls. |
| 8 | These rolls are just as good without. |
| 9 | They also reheat real well. |
| 10 | If you would like to make brown and serve rolls bake rolls at 250°F for 20 to 30 minutes. |
| 11 | Do not brown. |
| 12 | Let them cool completely before storing (do not put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer to bake brown and serve preheat oven to 350 bake 8 minutes. |
| 13 | This dough also make excellent cinnamon rolls roll out dough into a rectangle about ?to 1/8 inch thick depend on how many and how big you want to make them. |
| 14 | Take 1 tbl of soft butter and spread all around leaving ?inch of edge. |
| 15 | Then sprinkle cinnamon all around as much as you want then take ?cup brown sugar and sprinkle. |
| 16 | You can also add the same amount of chopped nuts and raisins. |
| 17 | Roll up into a log and cut off about 1-?to 2 inches and place in a lightly greased pan. |
| 18 | Let rise 45 minutes and bake 15 to twenty minutes at 350. |
| 19 | When somewhat cooled drizzle on a glaze of powdered sugar, butter, vanilla extract and water |
