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Maple-Oat Breakfast Buns

What you need: 

2/3 cup rice milk
Ener-G Egg Replacer equivalent for 1 egg
1 tablespoon applesauce (sub. for b*tt*r)
2 cups bread flour
1/3 cup oat flour (process rolled oats in food proc.)
4 teaspoon sugar
1/2 teaspoon salt
1 teaspoon yeast
1/3 cup maple syrup
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 to 1 cup raisins
2/3 cup rolled oats, toasted in 350 oven for 10min. or until light brown

What you do: 

Add the first 8 ingredients to bread machine according to manufacturers instructions. Set it for the dough setting (mine calls it the manual cycle). When cycle is complete, remove dough from machine. Cover and let rise 10 min. In a small saucepan, stir together the syrup, spices and brown vegan sugar. Cook over low heat until sugar is dissolved, remove from heat and stir in raisins and toasted rolled oats. Set aside.
On a lightly floured surface, roll dough into a 12x8 rectangle. Spread raisin mixture over dough to all edges. Roll up jelly roll style, pinch seams to seal. Cut into 1 inch slices. Place rolls, cut sides down, on non stick cookie sheet. I gave my sheet a couple of spritzs with cooking spray and I think it helped. When the rolls come out, you need to use a spatula to pry them off the pan, because the brown vegan sugar will have stuck, but they come right up. These had just the right amount of sweetness. Enjoy!

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

b*tt*r?

= butter

Just wondering why it's wordfiltered...  ???

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b*tt*r?

= butter

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b*tt*r?

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could i use whole wheat flour?i;m all out of white

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molasses* I also have to add that these are DELICIOUS!!!!!!! they taste like a buttery roll topped with sweet heavenly goodness.

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i made a somewhat mock recipe of this. i didn't have oats or maple so i used molassses and totally skipped the oats. I baked them at 375 for about 16 minutes. I sprinkled a few walnuts on the top. MMM, they smell really good.

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these were really good. i don't have a bread machine and did the dough by hand. i needed to add a little extra flour but i think i might have made an extra "wet" egg. i used flax for my egg and added oil instead of applesauce. for the filling, i ran out of maple syrup-- i only had about half of what i needed-- and i subbed about 1 TB pomegranate molasses and filled the rest up with brown rice syrup to make 1/3 cup. because of the pomegranate, i left out the spices in the filling. the result was really tasty. i was impressed at how tender the bread part was... but i used all white flour, instead of part wheat like i normally do. that might have been a big part of it.

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The name lies!  You can enjoy these anytime, not just for breakfast.  I baked them at 350 for 15- 20 minutes.  I used a flax egg replacer, and added margarine instead of applesauce.  After rolling the dough, I brushed it with margarine.  I omitted the raisins, and subbed in pecans.  These are delicious!

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