Sugar and spice puffs
1 cup milk
1/4 cup water
1/4 cup sour cream
3 tbsp. shortening or oil
3-3 1/2 cups flour
1 cup rolled oats, not cooked
1/4 cup sugar
1 1/4 tsp.salt
1 tsp. grated orange peel
1 pkg. dry yeast
1 egg
In saucepan, heat milk, water, sour cream
and shortening until very warm. In large
bowl, combine the warm liquid, 1 cup flour,
oats, sugar, salt, peel, yeast and egg. Beat 3
minutes at medium speed. By hand, stir in
remaining flour. On well floured surface,
knead about 5 minutes. Dough will be soft
and slightly sticky. Place in greased bowl,
cover and let rise in warm place until double
in size, about 1 hour.
Grease 18 muffin cups. Punch dough down.
divide into 18 pieces and shape into 18 balls.
Place in the greased muffin cups, cover and
let rise until doubled again, about 35 minutes.
Bake in 375 degree oven for about 15-20 minutes.
Cool 5 minutes then remove from muffin cups.
Roll warm rolls in melted margarine then in
a mixture of sugar and cinnamon.
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