OATMEAL DOUGH
2 1/3 cups all-purpose flour
1/3 cup quick oats
1/4 cup granulated sugar
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
1/2 teaspoon salt
1/4 cup butter or margarine (1/2 stick), cut up
1/4 cup milk
1/4 cup water
1 large egg
FILLING
2 tablespoons butter or margarine, melted
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup raisins (optional)
HONEY BUTTER ICING
1/3 cup sifted powdered sugar
2 tablespoons butter or margarine, softened
2 tablespoons honey
Servings: 9
1. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 18 × 8 inches; brush with melted butter.
3. 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 8 × 8-inch pan. Cover; let rise in warm place 45 to 60 minutes or until doubled.
4. Bake at 350ºF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.
5. In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth. Drizzle or spread on rolls.
Yield: 9 Rolls
Notes: Dough can be prepared in all-size bread machines.
2 1/3 cups all-purpose flour
1/3 cup quick oats
1/4 cup granulated sugar
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
1/2 teaspoon salt
1/4 cup butter or margarine (1/2 stick), cut up
1/4 cup milk
1/4 cup water
1 large egg
FILLING
2 tablespoons butter or margarine, melted
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup raisins (optional)
HONEY BUTTER ICING
1/3 cup sifted powdered sugar
2 tablespoons butter or margarine, softened
2 tablespoons honey
Servings: 9
1. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 18 × 8 inches; brush with melted butter.
3. 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 8 × 8-inch pan. Cover; let rise in warm place 45 to 60 minutes or until doubled.
4. Bake at 350ºF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.
5. In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth. Drizzle or spread on rolls.
Yield: 9 Rolls
Notes: Dough can be prepared in all-size bread machines.
Last edited by a moderator:
