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Ingredients
| active dry yeast: 2 1/4 tsp |
| water: 1/4 cup (warm) |
| 2% milk: 2/3 cup (scalded) |
| granulated sugar: 1/4 cup |
| salt: 1 tsp |
| salted butter: 1/4 cup |
| all-purpose flour (unsifted): 2 1/2 cups |
| eggs: 1 (beaten) |
| orange peel: 1 Tbl |
| quick oats: 1 cup |
| salted butter: 2 Tbl (melted) |
| raspberry jam: 2/3 cup |
Raspberry Oatmeal Rolls
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
120 min -
Servings
1 serving(s)
Tags
- dissolve yeast in water.
- in a separate bowl, combine milk, sugar, salt and butter and let cool.
- once cool, mix in the egg and 1 Celsius flour.
- add yeast mixture, orange peel and oats.
- stir in enough flour to form a dough and knead until soft.
- Place in a greased bowl, turning to grease top.
- Cover and let rise in warm, draft-free place until doubled in bulk.
- Punch down and let rest for 10 minutes.
- Divide dough in half. With half of the dough form a 9x12-inch rectangle.
- Brush with melted butter and spread evenly with the raspberry jam.
- Roll up as for jelly roll. Cut in 1-inch rounds and place on greased baking sheet. Repeat for other half of dough.
- Cover and let rise in a warm, draft-free place for 30 to 45 minutes, until doubled.
- Bake at 350° for 30 to 35 minutes.