Maple-Oat Breakfast Buns (Abm)

Recipe Ingredients

2/3 cup	157ml	Rice milk
1		Egg sub. Equivalent for 1
		Egg
1 tablespoon	15ml	Butter
2 cups	125g / 4.4oz	Bread flour
1/3 cup	20g / 0.7oz	Oat flour - (process rolled
		Oats in food proc.)
4 teaspoons	20ml	Sugar
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Yeast
1/3 cup	109g / 3.8oz	Maple syrup
1/4 cup	40g / 1.4oz	Brown sugar
1/4 teaspoon	1.3ml	Cinnamon
1/8 teaspoon	0.6ml	Nutmeg
1/2 cup	80g / 2.8oz	Raisins - up to 1
2/3 cup	41g / 1.4oz	Rolled oats - toasted in 350
		Oven for 10min. Or until
		Light brown

Recipe Instructions

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!

Source:
Cooking Light, March 1995, page 99

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