Recipe - Maple-Oat Breakfast Buns (Abm)

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip