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
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
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