Recipe: Cran-Apple Swirl Rolls (using dried apples and cranberries)

CRAN-APPLE SWIRL ROLLS

FOR THE ROLLS:
1 1/2 to 2 cups all-purpose flour, divided use
2/3 cup rolled oats (quick or old-fashioned), uncooked
1/4 cup firmly packed brown sugar
1 (1/4 ounce) package quick-rising yeast (about 2 1/4 teaspoons)
1/2 teaspoon salt
1/2 cup warm milk or water (110 to 115 degrees F)
1/4 cup ( 1/2 stick) margarine or butter, melted
1 egg, lightly beaten
FOR THE FILLING:
2/3 cup chopped walnuts or pecans
1/2 cup firmly packed brown sugar
1/3 cup (5 tablespoons plus 1 teaspoon) margarine or butter, melted
1/3 cup rolled oats (quick or old-fashioned), uncooked
2 teaspoons apple pie spice or ground cinnamon
1/3 cup chopped dried apples
1/3 cup dried cranberries
1 tablespoon all-purpose flour

Lightly grease an 8- or 9-inch square baking pan.

TO MAKE THE ROLLS:
Combine 1 1/2 cups of the flour, oats, brown sugar, yeast and salt in a large mixing bowl. Add milk, margarine and egg; beat on medium speed of electric mixer 2 minutes. Stir in enough of the remaining 1/2 cup flour to make a soft dough that pulls away from sides of bowl.

Knead dough on lightly floured surface 5 minutes, or until smooth and elastic. Lightly sprinkle surface and hands with additional flour if dough is sticky.

Loosely cover dough with plastic wrap while you prepare the filling.

TO MAKE THE FILLING:
Combine walnuts, brown sugar, margarine, oats and apple pie spice in a small bowl; mix well. Measure 1/3 cup; reserve for topping. Add apples and cranberries to remaining walnut mixture; mix well.

Roll dough into a 16x8-inch rectangle. Sprinkle apple mixture evenly over dough; press firmly into dough. Starting at long end, roll dough up tightly; pinch seam to seal. Cut dough crosswise into 12 slices. Place slices, cut-side down, in prepared pan. Cover. Let rolls rise in warm place about 30 minutes, or until almost doubled in size.

Combine the reserved 1/3 cup walnut mixture with 1 tablespoon flour; mix well. Sprinkle mixture over rolls.

Bake in a preheated 350-degree oven 30 to 35 minutes, or until golden brown. Let cool 5 minutes in pan on wire rack. Turn out onto platter. Serve warm.

FOR BREAD MACHINES:
Put 1 1/2 cups bread flour, oats, brown sugar, 2 1/4 teaspoons bread machine yeast or quick-rising yeast, salt, milk, margarine and egg (at room temperature) in bread machine pan in the order recommended by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. Proceed as recipe directs.

Makes 12 rolls
Source: This recipe won the bread category of the seventh annual Bake It Better With Oats Recipe Contest.