Oat-Potato Sweet Rolls

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Category : Breads

Recipe : Oat-Potato Sweet Rolls

These satisfying rolls are a delicious twist on the old favorite monkey bread. Try them
for breakfast--or with roasted meats or poultry.

Makes 12 servings

1/4 ounce quick-rising active dry yeast (1 packet)
2/3 cup lukewarm water (105-115o F.)
1/4 teaspoon granulated sugar
3 ounces quick-cooking rolled oats
8 ounces cooked peeled potatoes, mashed
1/2 cup firmly packed dark brown sugar
1/3 cup instant nonfat dry milk powder
1 egg
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon vanilla extract
7 1/2 ounces mixed dried fruit, chopped
3 cups + 2 tablespoons all-purpose flour* (reserve 1 tablespoon)
1 egg white

In small bowl, sprinkle yeast over lukewarm water; stir in granulated sugar. Let
stand 5 minutes, until foamy.
In large bowl or food processor, combine rolled oats, potatoes, brown sugar, dry
milk powder, egg, oil, salt and vanilla; pulse 30 seconds. Add dried fruit; stir to
combine, or scrape down and pulse 15 seconds more. Add flour and stir to combine
or pulse 1 minute, or until dough begins to form a ball.
If mixing by hand, sprinkle work surface with reserved tablespoon flour. Turn
dough out onto prepared work surface and knead 5 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely
with plastic wrap or damp towel and let rise in a warm, draft-free place until
dough doubles in volume, 1-1 1/2 hours.
Spray 9" springform pan with nonstick cooking spray. Sprinkle work surface
with reserved tablespoon flour.
Punch down dough; turn out onto prepared work surface and divide into 12 equal
parts, shaping each into a ball. Place dough balls in prepared pan; spray with
nonstick cooking spray, cover loosely with plastic wrap or damp towel and let rise
in a warm, draft-free place 1-1 1/2 hours. Rolls will stick together. (At this point
the dough may be refrigerated overnight. Remove from refrigerator and let stand
1 hour before using.)
Preheat oven to 400o F.
In small bowl, beat egg white with 1 tablespoon water. Brush mixture evenly over
dough and bake until lightly browned, 45-50 minutes. Cool on wire rack.
To serve, remove from pan and break off rolls at seams.

SERVING (1 ROLL) PROVIDES: 1/4 Fat, 3/4 Fruit, 1 3/4 Breads, 60 Optional
Calories; 3 grams Fat, 3 grams Fiber.

PER SERVING: 269 Calories, 3 g Total Fat, 0 g Saturated Fat, 18 mg Cholesterol, 212
mg Sodium, 55 g Total Carbohydrate, 3 g Dietary Fiber, 7 g Protein, 51 mg Calcium