1/4 ounce quick rising active dry yeast (1 packet)
2/3 cup lukewarm water (105-115°F)
1/4 teaspoon granulated sugar
3 ounces quick cooking rolled oats
8 ounces cooked peeled potatoes, mashed
1/2 firmly packed dark brown sugar
1/3 cup instant nonfat dry milk powder
1 egg
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon vanilla extract
7 1/2 ounces mixed dried fruit, chopped
3 cups + 2 tablespoons all purpose flour (reserve one tablespoon)
1 egg white

Directions:
In small bowl, sprinkle yeast over lukewarm water; stir in granulated sugar. Let stand 5 minutes, until foamy.

In large bowl or food processor, combine rolled oats, potatoes, brown sugar, dry milk powder, egg, oil, salt and vanilla; pulse 30 seconds. Add dried fruit; stir to combine, or scrape down and pulse 15 seconds more. Add flour and stir to combine or pulse 1 minute, or until dough begins to form a ball.

If mixing by hand, sprinkle work surface with reserved tablespoon flour. Turn dough out onto prepared work surface and knead 5 minutes.

Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or damp towel and let rise in a warm, draft free place until dough doubles in volume, 1- 1 1/2 hours.

Spray 9 inch springform pan with nonstick cooking spray. Sprinkle work surface with reserved tablespoon flour. Punch down dough; turn out onto prepared work surface and divide into 12 equal parts, shaping each into a ball. Place dough balls in prepared pan; spray with nonstick cooking spray, cover loosely with plastic wrap or damp towel and let rise in a warm draft free place 1-1 1/2 hours. Rolls will stick together.

At this point the dough may be refrigerated overnight. Remove from refrigerator and let stand 1 hour before using.

Preheat oven to 400°F.

In small bowl, beat egg white with 1 tablespoon water. Brush mixture evenly over dough and bake until lightly browned, 45-50 minutes. Cool on wire rack. To serve, remove from pan and break off rolls at seams.

Makes 12 servings.

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