2 Package (1/4 Oz.) yeast
1/2 Cup Warm Water
1 1/2 Cups Milk, scalded and cooled
2/3 Cup Watkins
Original Grapeseed Oil
1/2 Cup Sugar
2 teas. Salt
1/2 tsp. Watkins Vanilla, Double Strength
2 Eggs
1 1/2 Cup Quick Cooking Oats
5 1/2 Cups Flour
Filling:
3 Tbsp. Melted Butter
1 Cup Sugar
1/4 Cup Watkins
Cinnamon
In a large bowl dissolve yeast in warm (110 deg. F)
Water. Add milk, oil, 1/2 cup sugar, Watkins
Vanilla, salt, eggs and oats. Stir in enough flour to make a stiff dough.
Remove from bowl and knead on a floured surface until dough is satiny and smooth, about
ten minutes. Place in a greased bowl, turning to coat top, cover and let rise in a warm
place until doubled in bulk. Punch down and divide into 3 equal parts. Combine butter,
sugar and cinnamon. Roll dough into a rectangle and spread with one-third cinnamon
mixture. Roll up to form a loaf, sealing ends. Place seam side down in greased bread pan.
