Recipe by ChrisF
This is from a clipping from a magazine dated 1997 I mix the dough in the bread machine on the dough cycle. And then shape, rise and bake in the oven. The rolls are tender and I like the oatmeal. I finished them off with some icing I had left over from a spanich bar cake that I made a few days before. This is a good recipe if you are home getting ready for overnight guests, the bread machine does a lot of the work, and your guests think you spent hours making these. (the prep time doesn't include the time in the bread machine)
- 2 1⁄3 cups all-purpose flour
- 1⁄3 cup quick oats
- 1⁄4 cup granulated sugar
- 1 1⁄2 teaspoons yeast
- 1⁄2 teaspoon salt
- 1⁄4 cup butter or 1⁄4 cup margarine, cut up
- 1⁄4 cup milk
- 1⁄4 cup water
- 1 large egg
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1⁄2 cup packed brown sugar
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 cup raisins (optional)
Honey Butter Icing
- 1⁄3 cup sifted powdered sugar
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 2 tablespoons honey
Directions See How It's Made
- Directions To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer.
- Process on dough/manual cycle.
- To shape and fill: When cycle is complete, remove dough to floured surface.
- If necessary, knead in additional flour to make dough easy to handle.
- Roll dough to 18 x 8 inches; brush with melted butter.
- Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges.
- Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces.
- Place, cut sides up, in greased 8 x 8-inch pan.
- Cover; let rise in warm place 45 to 60 minutes or until doubled.
- Bake at 350°F for 25 to 30 minutes or until done.
- Remove from pan; cool on wire rack.
- In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth.
- Drizzle or spread on rolls.