Cran-apple Oatmeal Swirl Rolls
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | St. Louis | Post1, St. louis p | 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 | t | 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 | t | N), N |
| 1/3 | c | Uncooked quick or |
| old-fashioned rolled | ||
| Oats | ||
| 2 | t | Apple pie spice or ground |
| cinnamon | ||
| 1/3 | c | Chopped dried apples |
| 1/3 | c | Dried cranberries |
| 1 | T | All-purpose flour |
INSTRUCTIONS
1 t ) 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 106
Total Fat: 12.1g
Cholesterol: 16.8mg
Sodium: 179.1mg
Potassium: 100.9mg
Carbohydrates: 45.3g
Fiber: 2.3g
Sugar: 14.2g
Protein: 3.3g