| | Oat-Potato Sweet Rolls 1/4 ounce quick-rising active dry yeast (1 packet)
2/3 cup lukewarm water (105-115ºF.)
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
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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. Makes 12 servings
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