Filled crescent rolls
Yield: 8 Servings
Ingredients:
- 1 pk Active dry yeast
- 1/4 c Water warm
- 1/4 c Soy or rice milk scalded --then cooled to luke warm
- 1/4 c Brown sugar packed
- 1/2 ts Salt Egg replacer for 1 egg
- 1/4 c Applesauce
- 1/2 c Quick rolled oats
- 2 c Unbleached white flour
Instructions:
--or whole/wheat pastry Fruit only jam or preserve Dissolve yeast in warm water in large bowl. Stir in milk sugar salt egg replacer (mixed with water as directed) applesauce oats and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic about 5 minutes. Place in bowl that has been sprayed with nonstick coating. Spray top of dough with a little more nonstick topping. Cover; let rise in warm place until doubled about 1 1/2 hours. (Dough is ready if an indentation remains when touched) Punch down dough. Roll dough on a lightly floured surface into a 12-inch circle. Spread with your favorite "fruit only" jam or preserves. Cut into 8 wedges. Roll up each wedge beginning at rounded end. Place rolls with points underneath on a baking sheet sprayed with nonstick spray; curve to form crescents. Let rise until double about 45 minutes. Heat oven to 350. Bake for 20 - 25 minutes until rolls are golden brown.
