Ingredients:
1 ¼ C whole
milk
½ C
vegetable shortening
¼ C packed
brown sugar
1 pkg.
active dry yeast (that’s 2 ¼ t)
1 C
old-fashioned rolled oats
½ C hot
water
4 C flour
2 eggs
1 ½ t salt
1 ½ sticks
unsalted butter, softened
1 C brown
sugar
2 T cinnamon
1 t salt
4 T unsalted
butter
8 oz.
powdered sugar
2 T whole
milk
1 ½ t
vanilla
¼ t salt
Method:
Warm 1 ¼ C
milk, shortening and brown sugar until melted. Transfer to bowl of mixer and
cool to 100-110 degrees. Whisk in yeast and allow to sit for about 5 minutes.
Soak oats in
½ C hot water until all water is absorbed.
Add eggs and
2 C flour to yeast mixture and mix on low until combined. Switch to the dough
hook and add the remaining 2 C of flour, oats and salt. Mix on low till all is
incorporated. Turn up to medium speed and mix for about 7 minutes or until
dough pulls away from the sides of the bowl.
Transfer dough
to greased bowl, cover and allow to rise in a warm place until double in size –
about 2 hours.
Make filling
by combining 1 ½ sticks softened butter, 1 C brown sugar, cinnamon and salt. Set
aside.
Coat a 9 x
13 inch pan with butter. Set aside.
Transfer
risen dough to a floured surface and gently press to remove any air bubbles.
Divide dough into two pieces and roll one piece into a 10 x 16 rectangle.
Spread half
the filling over the dough, leaving a ½ inch border. Roll up, starting with
short end.
Repeat with
the other piece of dough. Place both logs on a baking sheet and freeze for 10
minutes to firm up a bit.
Slice each
log into 6 rolls using dental floss and arrange in the prepared pan, widest
side up. Cover and allow to rise until
puffy – about 1 hour.
Bake in a
375 degree oven for 30-35 minutes. Cool in pan for 10 minutes before frosting.
For the
frosting: Mix 4 T softened butter, powdered sugar, 2 T milk, vanilla and salt.
From: Cuisine at Home Magazine, October 2012.
Tracy's Living Cookbook
