| 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.
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