| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
|
Breakfasts, Breads |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1/4 |
c |
Water, warm |
| 1/4 |
c |
Soy or rice milk, scalded, then cooled to luke warm |
| 1/4 |
c |
Brown sugar, packed |
| 1/2 |
ts |
Salt |
|
|
Egg replacer for 1 egg |
| 1/4 |
c |
Applesauce |
| 1/2 |
c |
Quick rolled oats |
| 2 |
c |
Unbleached white flour or whole/wheat pastry |
|
|
"Fruit only" jam or preserve |
INSTRUCTIONS
Dissolve yeast in warm water, in large bowl. Stir in milk, sugar, salt, egg
replacer (mixed with water, as directed), applesauce, oats, and 1 cup of
flour. Beat until smooth. Stir in enough remaining flour to make dough
easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic,
about 5 minutes. Place in bowl that has been sprayed with nonstick coating.
Spray top of dough with a little more nonstick topping. Cover; let rise in
warm place until doubled, about 1 1/2 hours. (Dough is ready if an
indentation remains when touched)
Punch down dough. Roll dough on a lightly floured surface into a 12-inch
circle. Spread with your favorite "fruit only" jam or preserves. Cut into 8
wedges. Roll up each wedge, beginning at rounded end.
Place rolls with points underneath on a baking sheet sprayed with nonstick
spray; curve to form crescents. Let rise until double, about 45 minutes.
Heat oven to 350. Bake for 20 - 25 minutes, until rolls are golden brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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