Chicken luncheon rolls (2)

I finally found the real Chicken Luncheon. So yesterday I made a batch of Chicken Luncheon Rolls. I didn't use the previous recipe.i just have this thing about weighing my ingredients nowadays.So I took the recipe for my Cinnamon rolls and exchanged the butter to margerine and I was so amazed at the results.

The Chicken luncheon

o    1 cup warm milk

o    1 egg (room temperature), slightly beaten

o    1/4 cup margerine

o    1/4 cup vegetable oil

o    1/2 cup white sugar

o    1/2 teaspoon salt

o    3 1/2 cups flour plus more for dusting

o  2 1/4 tsp instant dry yeast

o    2 tbsp butter-melted

o    Chicken lunchen-Cut into strips

o    Sliced cheddar cheese-Cut into strips

Instructions

1.       If you're using a breadmaker add milk, egg, melted butter, oil, sugar, and salt. Add flour on top of all the liquid mixture sprinkle yeast on top. Choose the dough button and wait untill dough rises.You can also knead the dough by hand.

2.   When it has risen,punch out the air from the dough. Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with melted butter.Arrange the chicken luncheon and cheddar cheese strips as you like.I used two pieces of each.

3.   Beginning with the long side, roll dough pinching the seam to seal.

4.   Preheat oven to 375 degrees F. Cut (I like using dental floss) into 12 equal slices and place them in a greased 9 x 13 baking pan. Cover with a damp towel and allow to rise for 30 minutes.

5.        To make the frosting, beat butter, cream cheese, and sugar on medium-high speed for three minutes. Set aside.

5.        Bake cinnamon rolls for about 15-18 minutes or until golden brown. 

Baked.The dough is soft and fluffy

Left it in the oven for a while for the brown effect