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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Adding oats to the dough makes these sweet rolls a little more hearty. The gooey topping is finger-licking good! Barbara Simonds, Wellsboro, Pennsylvania Ingredients:
3-1/2 cups king arthur unbleached all-purpose flour, divided |
1 cup old-fashioned oats |
1/3 cup packed brown sugar |
1-1/2 teaspoon salt |
1 package (1/4 ounce) active dry yeast |
1 cup milk |
1/2 cup shortening |
2 eggs |
filling: |
2/3 cup packed brown sugar |
1 tablespoon grated orange peel |
1 teaspoon ground cinnamon |
topping: |
2/3 cup chopped walnuts |
1/2 cup maple syrup |
1/4 cup butter, melted |
1/4 cup packed brown sugar |
1/4 teaspoon maple flavoring |
Directions:
1. In a large bowl, combine 1-1/2 cups flour, oats, brown sugar, salt and yeast. In a saucepan, heat milk and shortening to 120°-130°. Add to the oat mixture; mix well. Add eggs, one at a time, beating well after each. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
2. Punch dough down. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 12 slices.
3. Sprinkle nuts into a greased 13-in. x 9-in. baking pan. Combine the remaining topping ingredients; pour over nuts. Place rolls over topping. Cover and let rise for 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting rolls onto a wire rack. Yield: 1 dozen.
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