Oatmeal Cinnamon Rolls
|Uncooked oatmeal||1 Cup (16 tbs) (Preferably Old Fashioned)|
|Water||1 Cup (16 tbs)|
|Brown sugar||9 Tablespoon|
|Butter/Low cholesterol margarine||3 Tablespoon|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs)|
|Unbleached all purpose flour||3 Cup (48 tbs)|
|Wheat germ||2 Tablespoon|
|Raisins||1⁄2 Cup (8 tbs)|
In a saucepan, combine 1/2 cup of the oatmeal and 1 cup of water; cook on the range top—or use a bowl and cook the cereal in the microwave—according to the package directions.
Stir in 2 tablespoons of the brown sugar and 2 tablespoons of the butter.
Cool to lukewarm.
Stir the yeast and another tablespoon of brown sugar into the 1/2 cup of very warm water and allow it to stand until it bubbles up.
In a food processor fitted with the steel blade, blend the flour, wheat germ, and salt in the work bowl.
Process to blend in the cooked oatmeal mixture.
With the motor running, pour the yeast mixture down the feed tube.
Process 10 to 15 seconds, until the mixture forms a ball that cleans the sides of the work bowl.
(If the dough doesn't adhere in a ball, add a little water, 1 teaspoon at a time.) Continue to process, counting 30 seconds, or until the dough is elastic.
(If it's too sticky to handle, add flour, 1/4 cup at a time.) Blend in the raisins with 2 or 3 on/off turns of the motor.
They may chop up a bit, but that's okay.
Knead just enough to smooth the surface.
Alternative method: Add ingredients in the same order and blend well.
Knead 5 minutes with dough hooks or 10 minutes by hand.
Place the dough in a buttered bowl, turning it to grease all sides, and cover with plastic wrap.
Let it rise in a warm place until doubled in bulk, about 1 hour and 15 minutes.
Meanwhile, toast the remaining 1/2 cup of uncooked oats in a 350° F.
oven 10 to 12 minutes, or until they are golden but not brown.
Punch the dough down and knead just enough to smooth it out.
With a rolling pin, roll the dough out on a floured board into a 12-by-12-inch square.
(If it's too sticky to roll, knead in a little flour.) Sprinkle the square with the remaining 6 tablespoons (¥3 cup) of brown sugar, the cinnamon, and the toasted oats.
Roll it up like a jelly roll.
Stretch the roll out a bit so that it's at least 14 inches long.
Use the remaining tablespoon of butter to generously grease two 9-inch cake pans.
Cut the dough roll into fourteen 1-inch slices.
Fit 7 slices into each pan, 1 in the middle and 6 around the sides.
Cover them and let them rise until the rolls fill the pan, about 1 hour and 15 minutes.
Preheat the oven to 375° F.
Bake the rolls in the top third of the oven for 25 minutes, or until risen high and browned.
Turn the rolls out of the pans onto wire racks to cool or serve them warm—irresistible!