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 <nlberry@prodigy.net> on May
14, 1998
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