Recipe - Filled Crescent Rolls

1 pack Active dry yeast
One fourth cup Water, warm
One fourth cup Soy or rice milk, scalded,
then cooled to luke warm
One fourth cup Brown sugar, packed
One half teaspoon Salt
Egg replacer for 1 egg
One fourth cup Applesauce
One half cup Quick rolled oats
2 cup Unbleached white flour
or whole/wheat pastry
"Fruit only" jam or preserve

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 One half hours. (Dough is ready if an
indentation remains when touched)

Punch down dough. Roll dough on a lightly floured surface into a 12inch
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