Recipe: Maple Breakfast Buns

MAPLE BREAKFAST BUNS

FOR THE DOUGH:
2 pkg. active dry yeast
1 1/4 cups warm milk
3 1/2 to 4 cups Pillsbury's Best Bread Flour or All Purpose Unbleached Flour
1/2 cup rolled oats
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon salt
1/4 cup oil
FOR THE FILLING:
2 tablespoons margarine or butter, softened
1/2 cup firmly packed brown sugar
1/2 teaspoon maple flavoring
FOR THE GLAZE:
1/2 cup powdered sugar
1/8 teaspoon maple flavoring
2 or 3 teaspoons milk

Generously grease 13x9-inch pan.

In small bowl, dissolve yeast in warm milk. Set aside.

Lightly spoon flour into measuring cup; level off.

In large bowl, combine 1 cup flour, rolled oats, sugar, 1/4 cup brown sugar and salt; blend well. Add yeast mixture and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 2 1/4 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and classic, abut 10 minutes. Place dough in greased wrap and cloth towel. Let rest at room temperature 25 minutes.

Roll dough to 16x12 inch rectangle; spread with margarine.

Combine 1/2 cup brown sugar and 1/2 teaspoon maple flavoring; sprinkle over dough. Starting with 12 inch side, roll up tightly, pressing edges to seal. Cut into 12 (1 inch) slices; place cut-side-up in prepared pan. Cover with greased plastic wrap; refrigerate dough overnight.

When ready to bake, cover with cloth towel. Let rise in warm place until light, about 1 1/2 hours.

Uncover rolls. Preheat oven to 350 degrees F.

Bake 20 to 30 minutes or until golden brown. Cool 1 minutes; remove from pan.

Combine all glaze ingredients; drizzle over warm rolls.

Makes 12 rolls
Adapted from source: Pillsbury's 101 Classic Recipes