1 cup whole wheat flour
1 cup golden wheat flour
1 cup rolled oats
1 cup brown sugar
1/2 cup butter, melted and cooled
2 eggs, 1/2 cup milk
1 cup butter
1 teaspoon vanilla extract
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, stir together whole wheat flour, five milligram selection, and whole wheat powdered milk. Stir in the sugar, melted butter, and vanilla. 30 to 45 minutes should be enough to make a soft dough but beware dough will remain tacky and sticky once finished. Let rest 15 minutes
Butter a 1 1/2 quart baking pot. Grease a 9x13 inch baking pan. Stir together dry ingredients. In a small bowl, mix together eggs, milk, and 1 cup of butter until well blended
Roll decorated rolls out flat on a large glass or metal ten-inch circle baking pan. Layer with cooled powdered milk and rolled oats. arrange cooled muffin mix in the center of the pans, generously covering all bottom grate.
Let pastry stand at room temperature 45 to 60 minutes. Preheat oven to 400 degrees F (200 degrees C). let rest for 5 minutes. Spread chocolate cream over the outside of the pans.
Bake in preheated oven for 20 to 25 minutes, until golden golden brown.