Recipe - Maple-Oat Breakfast Buns

2/3 cup Rice milk
1 Egg sub. equivalent for 1
Egg
1 tablespoon Applesauce (sub. for
B*tt*r)
2 cup Bread flour
1/3 cup Oat flour (process rolled
Oats in food proc.)
4 teaspoon Sugar
One half teaspoon Salt
1 teaspoon Yeast
1/3 cup Maple syrup
One fourth cup Brown sugar
One fourth teaspoon Cinnamon
1/8 teaspoon Nutmeg
One half To 1 cup raisins
2/3 cup Rolled oats, toasted in 350
Oven for 10min. or until
Light brown

Add the first 8 ingredients to bread machine according
to manufacturer's

instructions. Set it for the dough setting (mine
calls it the manual cycle). When cycle is complete,
remove dough from machine. Cover and let rise 10
min. In a small saucepan, stir together the syrup,
spices and brown sugar. Cook over low heat until sugar
is dissolved, remove from heat and stir in raisins and
toasted rolled oats. Set aside.

On a lightly floured surface, roll dough into a 12x8
rectangle. Spread raisin mixture over dough to all
edges. Roll up jelly roll style, pinch seams to seal.
Cut into 1 inch slices. Place rolls, cut sides down,
on non stick cookie sheet. I gave my sheet a couple of
spritzs with cooking spray and I think it helped. When
the rolls come out, you need to use a spatula to pry
them off the pan, because the brown sugar will have
stuck, but they come right up. These had just the
right amount of sweetness. Enjoy!

Posted by "Von Balson, Kathleen"
VBalson@IT.jea.ci.jax.fl.us to the Fatfree Digest
[Volume 14 Issue 10] Jan. 10, 1995.

Individual recipes copyrighted by originator. FATFREE
Recipe collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith, SueSmith9@aol.com using
MMCONV. Archived through kindness of Karen Mintzias,
km@salata.com.

1.80á

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini