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Raspberry Oatmeal Rolls

From Diana Rattray,
Your Guide to Southern Food.
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Oatmeal yeast rolls are similar to cinnamon rolls, but made with a raspberry jam filling.

INGREDIENTS:

  • 1 package active dry yeast
  • 1/4 cup warm water
  • 2/3 cup scalded milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 cup butter
  • 2 1/2 cups sifted all-purpose flour
  • 1 egg, beaten
  • 1 tablespoon finely grated orange peel
  • 1 cup quick oats
  • 2 tablespoons melted butter
  • 2/3 cup red raspberry jam

PREPARATION:

Dissolve yeast in 1/4 cup warm water.
Pour scaled milk over sugar, salt, and 1/4 cup butter; cool to lukewarm. Stir in 1 cup of the flour and the beaten egg. Add yeast-water mixture, orange peel, and oats. Stir in enough of the remaining flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in warm, draft-free place until doubled in bulk. Punch down and let rest for 10 minutes. Divide dough in half. With half of the dough form a 9x12-inch rectangle. Brush with melted butter and spread evenly with the raspberry jam. Roll up as for jelly roll. Cut in 1-inch rounds and place on greased baking sheet. Repeat for other half of dough. Cover and let rise in a warm, draft-free place for 30 to 45 minutes, until doubled. Bake at 350° for 30 to 35 minutes.
Glaze with Vanilla Icing or Glaze, if desired.

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