Raspberry Oatmeal Rolls Recipe

How to make it

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• 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.
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• CREAM CHEESE FROSTING:
• 8 oz cream cheese
• 1/2 c butter
• 1 tsp vanilla
• 3 c. confectioner's sugar
• 1 Tsp milk
• CREAM CHEESE FROSTING:
• 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.