Monday, September 19, 2011

Macaroon Breakfast Rolls

This surprising combination would be perfect served with a nice fruit salad at your next brunch!

1c Warm Milk
1/4c Thrive Brown Sugar
1 Packet Yeast
3c Thrive Flour (White, Whole Wheat or a Combination)
1T Thrive Egg Powder
1/2t Salt
1/2c Butter or Coconut Oil, melted and cooled slightly

Dissolve sugar and yeast in warm water and set aside to proof for 5 minutes. While yeast is proofing, melt the butter or oil and allow to rest on counter. Combine flour, egg powder and salt. Add milk mixutre and oil or butter and stir. When the dough becomes too thick to mix, turn it out onto a floured counter and knead for 5 minutes. Cover with a damp towel to rest. Preheat oven to 350.

2c Thrive Macaroon Cookie Mix
1/4c Hot Water

Combine cookie mix and water and mix well. The mixture should be fairly moist - add additional hot water if necessary. Allow mixture to rest for 5 minutes.

Roll out the dough to make a long rectangle. Spread the macaroon cookie mixture, leaving about 1" dry all the way around the dough. Sprinkle cookie mix with toppings if you would like to - white chocolate chips, cinnamon, chopped nuts or even sprinkles would all be nice additions. Roll dough to make a long round, then slice into 1-1/2" rounds. Place is greased baking dish and bake at 350 for 30 minutes or until golden brown.

And the winner of the Tropical Morning Muffins Giveaway is....MamaKaren!!! Congrats!! I'll be getting in touch with you soon to get you your prize!!

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