Name: Cran-Apple Oatmeal Swirl Rolls
Ingredients: === FOR DOUGH ===; 1 1/2 c All-purpose flour - (1 1/2 to 2); divided; 2/3 c Uncooked quick or old-fashioned rolled; Oats; 1/4 c Brown sugar -; (packed); 1 Envelope Quick-rising yeast (1/4 oz); (abt 2 1/4; 1/2 ts Salt; 1/2 c Warm milk or water; (110 to 115 degrees); 1/4 c Margarine or butter - (1/2 stick); melted; 1 Egg; lightly beaten; === FOR FILLING ===; 2/3 c Chopped walnuts or pecans; 1/2 c Brown sugar -; (packed); 1/3 c Margarine or butter - (5 tbspn plus 1; melted; 1 ts N); 1/3 c Uncooked quick or old-fashioned rolled; Oats; 2 ts Apple pie spice or ground cinnamon; 1/3 c Chopped dried apples; 1/3 c Dried cranberries; 1 tb All-purpose flour

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains	St. Louis	St. louis p, Post1	12	servings

INGREDIENTS

		=== FOR DOUGH ===
1 1/2	c	All-purpose flour – (1 1/2 to 2); divided
2/3	c	Uncooked quick or old-fashioned rolled
		Oats
1/4	c	Brown sugar -; (packed)
1		Envelope Quick-rising yeast (1/4 oz); (abt 2 1/4
1/2	ts	Salt
1/2	c	Warm milk or water; (110 to 115 degrees)
1/4	c	Margarine or butter – (1/2 stick); melted
1		Egg; lightly beaten
		=== FOR FILLING ===
2/3	c	Chopped walnuts or pecans
1/2	c	Brown sugar -; (packed)
1/3	c	Margarine or butter – (5 tbspn plus 1; melted
1	ts	N)
1/3	c	Uncooked quick or old-fashioned rolled
		Oats
2	ts	Apple pie spice or ground cinnamon
1/3	c	Chopped dried apples
1/3	c	Dried cranberries
1	tb	All-purpose flour

INSTRUCTIONS

1 ts )
Lightly grease an 8- or 9-inch square baking pan. To prepare dough:
combine 1 1/2 cups flour, oats, brown sugar, yeast and salt in a
large mixing bowl. Add milk, margarine and egg; beat at medium speed
2 minutes. Stir in enough of the remaining flour to make a soft dough
that pulls away from the sides of the bowl. Knead dough on lightly
floured surface 5 minutes or until smooth and elastic, lightly
sprinkling work surface and hands with flour if dough is sticky.
Cover loosely with plastic wrap. To prepare filling: Combine walnuts,
brown sugar, margarine, oats and apple pie spice in small bowl; mix
well. Reserve 1/3 cup; set aside. Add apples and cranberries to
remaining oat mixture; mix well. Roll dough into 16- by 8-inch
rectangle. Sprinkle apple mixture evenly over dough; press firmly
into dough. Starting at long end, roll dough up tightly; pinch seam
to seal. Cut dough crosswise into 12 slices. Place slices, cut-side
down, in prepared pan. Cover. Let rolls rise in warm place until
almost doubled in size, about 30 minutes. Preheat oven to 350
degrees. Combine reserved 1/3 cup oat mixture with remaining 1
tablespoon flour; sprinkle evenly over rolls. Bake 30 to 35 minutes
or until golden brown. Let cool 5 minutes in pan on wire rack. Turn
out onto platter. Serve warm. Yield: 12 rolls.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 Recipe from the
Quaker Oats Co.
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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