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Maple-Oat Breakfast Buns















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


cup rice milk
1 each liquid egg substitute
equivalent for 1 egg
1 tablespoon applesauce
2 cups bread flour
cup oat flour
process rolled oats in food processor
4 teaspoons sugar
½ teaspoon salt
1 teaspoon yeast, active dry
cup maple syrup
¼ cup brown sugar
¼ teaspoon cinnamon
teaspoon nutmeg
½ cup raisins, seedless
cup rolled oats


Put rolled oats in 350℉ (180℃) F oven for 10 minutes or until light brown.

Add the first 8 ingredients to bread machine according to manufacturer's instructions.

Set it for the dough setting (mine calls it the manual cycle).

When cycle is complete, remove dough from machine.

Cover and let rise 10 min.

In a small saucepan, stir together the syrup, spices and brown sugar.

Cook over low heat until sugar is dissolved, remove from heat and stir in raisins and toasted rolled oats.

Set aside.

On a lightly floured surface, roll dough into a 12x8 rectangle.

Spread raisin mixture over dough to all edges.

Roll up jelly roll style, pinch seams to seal.

Cut into 1 inch slices.

Place rolls, cut sides down, on non stick cookie sheet.

When the rolls come out, you need to use a spatula to pry them off the pan, because the brown sugar will have stuck, but they come right up.

These had just the right amount of sweetness.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 2466% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 151mg 6%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 11%
Sugars g
Protein 14g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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