Filled crescent rolls
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| ¼ | cup | Water, warm |
| ¼ | cup | Soy or rice milk, scalded, then cooled to luke warm |
| ¼ | cup | Brown sugar, packed |
| ½ | teaspoon | Salt |
| Egg replacer for 1 egg | ||
| ¼ | cup | Applesauce |
| ½ | cup | Quick rolled oats |
| 2 | cups | Unbleached white flour or whole/wheat pastry |
| \"Fruit only\" jam or preserve | ||
Directions
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 1½ 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.