How to make it

  • Note: Dough can be made in the bread machine after scalding milk and cooling.
  • Dissolve yeast in 1/4 cup warm water.
  • Pour scaled milk over sugar, salt, and 1/4 cup butter; cool to lukewarm.
  • Stir in 1 cup of the flour and the beaten egg. Add yeast-water mixture,
  • orange peel, and oats.
  • Stir in enough of the remaining flour to make a soft dough. Turn dough
  • out onto a floured surface and knead until smooth. Place in a greased
  • bowl, turning to grease top. Cover and let rise in warm, draft-free
  • place until doubled in bulk. Punch down and let rest for 10 minutes.
  • Divide dough in half. With half of the dough form a 9x12-inch rectangle.
  • Brush with melted butter and spread evenly with the raspberry jam. Roll
  • up as for jelly roll. Cut in 1-inch rounds and place on greased baking
  • sheet. Repeat for other half of dough. Cover and let rise in a warm,
  • draft-free place for 30 to 45 minutes, until doubled. Bake at 350° for
  • 30 to 35 minutes.
  • Glaze with Vanilla Icing or Glaze, if desired.
  • 8 oz cream cheese
  • 1/2 c butter
  • 1 tsp vanilla
  • 3 c. confectioner's sugar
  • 1 Tsp milk
  • Combine all ingredients and mix until smooth.
  • Mel's notes: Made these for breakfast today (Oct 14, 2007) and they are
  • to DIE for!!! I scaled the milk first and then put the rest of the ingredients in my bread machine per manufacturer's recommendations. I had to add some extra milk as the dough was dry. Came out perfectly!
  • A dough "rest" in the refrigerator will allow more flavor in the dough. Over night is best.

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