INGREDIENTS

INSTRUCTIONS

In a large bowl, combine 3/4 cup flour, oats, granulated sugar, undissolved
yeast and salt. Heat 1/4 cup butter, milk and water until very warm (120°
to 130° F). Gradually add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup
flour; beat 2 minutes at high speed. With spoon, stir in enough remaining
flour to make a soft dough. Knead on lightly floured surface until smooth,
about 5 minutes. Place in a greased bowl, turning to grease top of dough.
Cover; let rise in a warm, draft-free place 45 to 60 minutes, or until
doubled. Punch down dough. (With RapidRise yeast, cover kneaded dough and
let rest 10 minutes. Proceed with recipe.)
On lightly floured surface, roll dough to 8x18 inches; brush with melted
butter. Sprinkle with brown sugar, cinnamon and raisins, if desired, to
within 1/2 inch of edges. Roll up tightly from long side, pinching seam to
seal; cut into 9 equal pieces. Place, cut sides up, in greased 8x8-inch
pan. Cover; let rise in a warm place for 45 to 60 minutes, or until
doubled.
Bake at 350° F for 25 to 30 minutes, or until done. Remove from pan; cool
on wire rack. In a small bowl, mix powdered sugar and softened butter with
a fork until blended; stir in honey until smooth. Drizzle or spread on
rolls.
Bread Machine Variation (all size machines): Measure dough ingredients into
bread machine pan in order suggested by manufacturer. Use 2 1/3 cups
all-purpose flour and 1 1/2 teaspoons Fleischmann's bread machine yeast.
Process on dough/manual cycle. When complete, remove dough to floured
surface; knead in additional flour to make dough easy to handle, if
necessary. Roll out dough and proceed as directed above.
Recipe by: Fleischmann's Yeast Coupon
Posted to MC-Recipe Digest V1 #926 by "Crane Walden <cranew@foothill.net>"
<cranew@foothill.net> on Nov 26, 1997

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