| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Breads, Desserts | 9 | Servings | |
INGREDIENTS
| 1/4 | c | Firmly packed light brown sugar |
| 1/4 | c | Light corn syrup |
| 2 | tb | Butter |
| 1 | lb | Frozen bread dough; thawed overnight in refrigerator |
| 1 | c | Quick or old fashioned oats |
| 1/3 | c | Firmly packed light brown sugar |
| 2 | ts | Ground cinnamon |
| 1/3 | c | Butter or margarine; melted |
| 1 | c | Raisins |
INSTRUCTIONS
TOPPING ROLLS In small saucepan over medium heat, cook topping ingredients until sugar dissolves. Pour into greased 9" square pan. Let dough stand, covered, at room temp for 15 minutes to relax. Combine oats, brown sugar, and cinnamon. Add butter; mix well. stir in raisins; set aside. Roll dough into 12x10" rectangle. (Dough will be very elastic.) Spread evenly with oat mixture to within 1/2" of edges. Roll up, starting from long side, pinching seam to seal. Cut into 9 slices about 1-1/4" thick; place in prepared pan, cut sides down. Cover loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size. Bake uncovered in 350 degree oven for 30-35 minutes or until golden brown. Invert onto serving platter. Serve warm. Recipe by: EVERYBODY COOKS Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on May 14, 1998
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