Makes 12 rolls
|1||can (16 ounces) sliced peaches in light syrup, divided|
|1/4||cup juice reserved from peaches|
|3||tablespoons butter, softened|
|2-3/4||cups all-purpose flour|
|1/4||cup granulated sugar|
|1/4||cup packed brown sugar|
|1-1/2||teaspoons ground ginger|
|1||teaspoon ground cinnamon|
|1/8||teaspoon ground cloves|
|1/8||teaspoon ground nutmeg|
|2||teaspoons active dry yeast|
|2||tablespoons granulated sugar, divided|
|1/8||teaspoon ground ginger|
|1/8||teaspoon ground cinnamon|
|1||egg, lightly beaten|
- Drain peaches, reserving 1/4 cup juice. Coarsely chop peaches. Measuring carefully, place all dough ingredients and 1/2 cup chopped peaches in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. (Do not use delay cycle.) For topping, combine remaining peaches, 1 tablespoon granulated sugar, ginger and cinnamon in small bowl; set aside. Lightly grease 2 baking sheets; set aside.
- When cycle is complete, punch down dough and remove to lightly floured surface. If necessary, knead in additional all-purpose flour to make dough easy to handle. Divide dough into 12 equal pieces. Shape each piece into smooth ball. Place 2 inches apart on prepared baking sheets. Cover with clean towel; let rise in warm, draft-free place 45 to 60 minutes or until doubled in size.
- Preheat oven to 350°F. Make indentation in center of each roll. Spoon heaping teaspoon peach mixture into each indentation. Using kitchen shears, make 5 deep vertical cuts around perimeter of each roll to form flower petals. Brush beaten egg over petals; sprinkle with remaining 1 tablespoon granulated sugar.
- Bake 15 to 20 minutes or until golden brown. Remove from baking sheets; cool slightly on wire racks. Serve warm or at room temperature.
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