OAT BRAN CRESCENT ROLLS

OAT BRAN CRESCENT ROLLS

1 1/2 cups orange juice
1 cup plus 2 tablespoons oat bran
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2 packages Fleischmann’s® Active Dry or Rapid Rise Yeast
1/3 cup brown sugar
2 teaspoons orange peel
1 1/2 teaspoons salt
1/2 cup water
1/4 cup vegetable oil, at room temperature
1 egg white, lightly beaten

ORANGE DATE FILLING
1 8-ounce package chopped or pitted dates, snipped
1 cup orange juice
3/4 cup oat bran
1/2 teaspoon ground cinnamon
Baking spray

  1. Bring orange juice to boil; remove from heat and stir in 1 cup oat bran. Cool to very warm (120º to 130ºF), about 15 minutes.

  2. In large bowl, combine 1 cup flour, undissolved yeast, brown sugar, orange peel and salt. Heat water and vegetable oil until very warm, 120º to 130ºF. Stir liquids into dry ingredients. Add oat bran mixture; stir vigorously until well blended. Stir in enough additional flour to make soft dough.

  3. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in bowl coated with cooking spray. Spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Fleischmann’s® Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.)

  4. Prepare Orange-Date Filling: Heat chopped dates or pitted dates (snipped) and orange juice in saucepan over medium heat. Simmer 8 minutes, stirring occasionally, until very thick. Stir in oat bran and ground cinnamon. Cool.

  5. Punch dough down. Divide dough into two equal pieces; roll each piece to 14-inch circle. Spread half of filling over each circle to within 1/2-inch of edge. Cut each into 8 pie-shaped wedges. Roll up from wide ends to make crescents. Place crescents on baking sheets coated with cooking spray; curve ends slightly. Spray tops of crescents with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 15 minutes.

  6. Brush with egg white; sprinkle with remaining oat bran. Bake at 375ºF for 20 minutes or until done. Remove from pans; cool on wire racks.