INGREDIENTS
Dough
(Made in 1 to 1 ½-pound capacity bread machine)
½ cup puréed beets (canned or cooked fresh*)
½ cup water (80° – 85°F)
1 tablespoon butter, softened
1 large egg
¾ teaspoon salt
1 cup King Arthur White Whole Wheat Flour
1 ¾ cups King Arthur Unbleached All-Purpose Flour
2 tablespoons unsweetened baking cocoa
3 tablespoons granulated sugar
1 (¼ ounce) package active dry yeast
Filling
1 tablespoon butter, softened
3 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
⅓ cup milk chocolate or semisweet chocolate chips
Icing
2 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup sifted confectioners’ sugar
1 teaspoon vanilla extract
2 – 3 teaspoons low-fat milk
¼ cup chopped, toasted pecans
*Freshly cooked beets give a brighter red color; allow 45 minutes to 1 hour to cook.
Directions
- Thoroughly drain beets in a colander; puree in food processor.
- Have all ingredients at room temperature (77° to 85°F). Place dough ingredients in bread machine pan in the order suggested by manufacturer. Set bread machine for DOUGH cycle. After 5 minutes, check dough consistency. Dough should form a soft ball around paddle. If necessary, add a teaspoon of flour or water to the dough until the right consistency is reached.
- When dough cycle is complete, place dough on lightly floured work surface and roll into a 10 x 16-inch rectangle. Brush dough with 1 tablespoon butter, keeping ½-inch away from 16-inch sides.
- Combine sugar and cinnamon; sprinkle lengthwise over half of dough. Sprinkle and press chocolate chips over sugar-cinnamon mixture. Fold other half of dough over filling, forming a 5 x 16-inch rectangle. Press together and seal 16-inch edge.
- Cut dough into sixteen 1 x 5-inch strips. Twist each strip and form into a coil, pinching end underneath roll to seal. Place 2 inches apart on parchment-lined baking sheets. Cover; let rise until almost double, about 45 to 55 minutes.
- Bake in preheated 375°F oven 10 to 12 minutes. Remove rolls to rack.
- In a medium bowl, stir together all icing ingredients except nuts, beating in enough milk to make drizzling consistency. Stir until smooth and well blended. Drizzle icing on cooled rolls; sprinkle on nuts.
YIELD
Makes 16 rolls.
TEST KITCHEN NOTE
To prepare dough without bread machine: In large mixing bowl, dissolve yeast in warm water (100° to 110°F). Stir in remaining dough ingredients; mix 2 minutes. With dough hook or by hand, knead 8 to 10 minutes until dough is smooth and elastic. Place dough in greased bowl. Cover; let rise until double. Punch down dough. Continue with Step 3.
NUTRITION INFORMATION
One roll provides approximately 207 calories; 4 g protein; 32 g carbohydrates; 2 g dietary fiber; 7 g fat (3 g saturated); 26 mg cholesterol; 19 mcg folate; 1 mg iron and 133 mg sodium.
