ay Y (NAPSA)—When the weather outside has you chilled to the bone, nothing warmsthe heart (or the kitchen) like the aroma of fresh-baked breads androlls. Americans traditionally crank up their ovens during the colder months. Experts at Fleischmann’s Yeast project that, this season, home bakers will purchase the equivalent of 200 million quarter- ounce envelopes of yeast. From loaves and rolls to pizzas and calzones to coffee cakes and sweet treats, they'll bake up thousands of bread recipes—some handed down through their families, others newly mined from their home- town newspaper, or discovered on the Internet. America’s ingenious, imagina- tive population bakes up an almost infinite array of bread varieties. These breads use such ingredients as herbs, spices, honey, eggs, buttermilk, sour cream, cheeses, meats, fruits, berries, nuts and—of course— chocolate. Chocolate is America’s favorite sweet. The National Confectioners Association sums it up nicely: “Chocolate’s aroma, its ability to create ‘taste memories’ and its indescribably rich flavor all combine to makeit a food most people cannotresist.” These Cinnamon Cocoa Breakfast Rolls have an elegant, playful shape. Like miniature snow- capped mountains of flavor, they are swirls of tans, light browns and dark browns, topped with powdered sugar. They are as fun TY Like miniature snow-capped mountains of flavor, these Cinnamon Cocoa Breakfast Rolls are swirls of tans, light browns and dark browns, topped with powdered sugar. 1 tsp. salt ‘4 4 ' ‘2 cup cup cup cup water milk butter or margarine cooked, mashed potato 2 large eggs 1 Tbsp. butter or margarine, melted Powdered sugar Cinnamon Cocoa Filling: ‘4 cup sugar 1 Tbsp. unsweetened cocoa % tsp. ground cinnamon Chocolate Glaze (optional): 1 square(1 oz.) semi-sweet chocolate 1 Tbsp. butter or margarine In a large bowl, combine 1'4 Cinnamon Cocoa Filling ingredients. Stir to blend. Roll dough to 18 x 12-inch rectangle; brush with 1 Tbsp. melted butter. Sprinkle with Cinnamon Cocoa Filling. Be- ginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; cut into 12 equal pieces. Place, cut sides up, into 12 (24-inch) muffin cups. Cover; let rise in warm, draftfree place until doubled in size, about 1 hour. Bake at 375F for 15 to 20 minutesor until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or, if desired, melt Chocolate Glaze ingredients, stir until smooth and drizzle to un-twist as regular cinnamon rolls, but with less of a mess for people on the go. Like their con- cups flour, sugar, undissolved yeast and salt. Heat water, milk, butter and mashed potato until very warm (120 founded in 1868 when Charles and most flavorful in the center, where flour mixture. Beat 2 minutes in the United States from their ventional counterparts, they are the rich cinnamon-cocoafilling is the most dense. Cinnamon Cocoa Breakfast Rolls Makes 12 rolls 3/4 to 4 cupsall-purpose flour ' cup sugar 1 envelope Fleischmann’s RapidRise Yeast to 130F). Gradually add to at medium speed of electric mixer, scraping bowl occasion- ally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remainingflour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. In a small bowl, combine overthe top. Fleischmann’s Yeast was Maximillian Fleischmann arrived native Austria-Hungary. They introduced a commercial yeast with remarkable leavening power. The brand now has a complete line of yeast products, including Fresh Active Yeast, Active Dry Yeast, RapidRise Yeast, Bread Machine Yeast and a line of Bread Machine Mixes. For baking hints and recipes, call 1-800-777-4959 or visit www.breadworld.com.
