Granola Morning Rolls

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    Rexford

  • 1

    Rexford

Granola Morning Rolls

My morning started out with me having the bright idea to share my morning breakfast rolls recipe with everyone. OOPS! I had forgotten just how long it took to make them.

If you want to eat at 9 a.m. then plan on starting them at 6 a.m. OR like I used to do start them the evening before. Much better thinking.

I added some dried cherries which I rehydrated before mixing them with the granola.

Ingredients:

3½ to 4½ cups flour

2 pkgs yeast

½ cup sugar

1 tsp salt

½ cup warm water

½ cup butter

2 eggs

Filling:

1/4 cup butter, soft

1-1/4 cup granola

1 cup brown sugar

1 tsp cinnamon

In a small bowl soak yeast in ½ cup warm water. In a large mixing bowl, combine 1½ cups flour, sugar and salt. In a saucepan heat milk and butter until butter is almost melted. Set aside to cool slightly. Mix with yeast. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat three minutes at medium speed. By hand, gradually stir in enough flour to make a soft dough. Knead on floured surface until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning to grease the top.

Cover; let rise in a warm place until light and doubled, about 1½ hours. Punch down dough. On a lightly floured surface, roll dough to a 15x10-inch rectangle. Spread with butter. Combine remaining topping ingredients. Sprinkle over dough. Starting with longer side, roll up dough. Pinch edged to seal. Cut into 15 1-inch slices. Place cut side down in greased 13x9-inch pan. (here is where you can put the dough covered into the refrigerator overnight. Take it out in the morning and finish letting it rise). Cover; let rise in warm place until light and doubled, about 1 hour a little more if you had in the fridge overnight. Bake at 375° for 20-25 minutes. While warm, top with quick glaze.

Quick glaze: Mix 1 cup powdered sugar, 2 T milk, 2 T butter and 1 tsp almond extract until smooth.

— Barbara Rexford

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