- 12
Ingredients
- DOUGH
- 1 1/4 cups whole milk
- 1/2 cup vegetable shortening
- 1/4 cup packed brown sugar
- 1 pkg. active dry yeast (2 1/4 tsp.)
- 1 cup old-fashioned rolled oats
- 1/2 cup hot water
- 4 cups all-purpose flour
- 2 eggs
- 1 1/2 tsp table salt
- FILLING,
- 1 1/2 sticks unsalted butter, softened (12 tbs)
- 1 cup packed brown sugar
- 2 tbs ground cinnamon
- 1 tsp table salt
- FROSTING
- 4 tbs unsalted butter, softened
- 8 oz. powdered sugar (2 cups)
- 2 tbs whole milk
- 1 1/2 tsp vanilla bean paste
- 1/4 tsp table salt
Preparation
Step 1
For the dough, heat 1 1/4 cups milk, shortening, and 1/4 cup brown sugar in a small saucepan over medium-low until shortening is melted; transfer to the bowl of a stand mixer. Let mixture cool to 100-110°, then whisk in yeast and proof until foamy, about 5 minutes.
Soak oats in hot water until all water is absorbed.
Add 2 cups flour and eggs to the yeast mixture and mix on low with the paddle attachment until combined. Switch to the dough hook and add remaining 2 cups flour, oats, and 1 1/2 tsp salt. Mix on low speed until incorporated, then increase speed to medium and mix until dough pulls away from the side of the bowl, about 7 minutes. Transfer dough to a bowl coated with nonstick spray, cover with plastic wrap, and let rise in a warm place until dough doubles in size, about 2 hours. Lift edges of dough away from bowl and press air bubbles out with your hands.
For the filling, combine 1 1/2 sticks butter, 1 cup brown sugar, cinnamon, and 1 tsp. salt.
Coat a 9x13-inch baking pan with butter. Transfer dough to a floured surface and gently press to remove air bubbles. Divide dough into two pieces and roll one piece into a 10 X 16-inch rectangle.
Spread half the filling over dough, leaving a 1/2-inch border. Starting at the short end, roll dough, jelly roll-style, into a log. Repeat filling and rolling with second dough half. Freeze logs 10 minutes to firm. Slice each log into six rolls and arrange in prepared pan. Cover rolls with a towel and let rise until puffy, about 1 hour; remove towel. Preheat oven to 375°.
For the frosting, beat 4 tbs butter, powdered sugar, 2 tbs milk, vanilla bean paste, and 1/4 tsp salt with a mixer until combined. Bake rolls until brown, 30-35 minutes. Cool rolls in the pan for 10 minutes, then top with frosting.