|Recipe Name:||Apple And Cream Sweet Rolls||Submitted by:||Administrator|
|Number of Servings:||1|
1/4 Cup(s) Milk
2 Tablespoon(s) Butter, unsalted
1/2 Teaspoon(s) Salt
1 Active dry yeast
1/4 Cup(s) Water, warm 105@F.
1 Pinch(s) Sugar
2 Tablespoon(s) Sugar, granulated
2 1/4 To 2 1/2 c.
2 Tablespoon(s) Unsalted butter, melted
1/2 Cup(s) Light brown sugar, packed
1 Apple, Granny Smith or
Peeled, halved cored
1 Teaspoon(s) Cinnamon, Ground
1/2 Cup(s) Raisins
3 Tablespoon(s) Heavy cream
Combine the Milk, Butter and Salt in a heavy saucepan and Scald.
Remove from heat and cool to lukewarm, making sure the butter melts.
(Should not exceed 115@F. Dissolve the Pinch of Sugar in 1/4 C. warm
Water. Sprinkle in Yeast. Proof 5 minutes in warm oven*. Add the
proofed Yeast Mixture to a large mixing bowl (or Mixer Bowl). Add the
remaining Sugar and the cooled Milk Mixture (watch the Temp!). Add 1
C. Flour and mix well on low-speed to incorporate. Add the Eggs, one
at a time, beating well after each. Add another C. Flour and mix
vigorously (about 3 minute on High, or 5+ minutes by hand). The
dough will be elastic but still a little sticky. Turn the dough onto a
floured surface and knead in the remaining Flour. (May use Dough Hook
on this one.) Add enough Flour to the dough no longer sticks to your
fingers when touched, but STILL is very soft. Remove to clean bowl,
cover, and rise (at about 70@F. or so) until doubled, about 1 hour.
(May cover with Plastic Wrap and refrigerate till the next morning).
Preheat oven. Butter an 8" x 11" Pyrex with 1 T. melted Butter.
Sprinkle the bottom with HALF of the Brown Sugar. Prepare the Apple
and arrange the slices over the Sugar, covering the bottom of the
Pyrex completely. (If the dough was refrigerated, remove 1/2 hour
ahead of time to warm.) Punch down the dough and roll out to 9" x 16".
Brush with the remaining 1 T. melted Butter. Sprinkle the remaining
Brown Sugar over the butter to the very edges, then the Cinnamon, then
the Raisins. Tightly roll up Jelly-Roll Fashion from a Long Side.
With Seam-Side Down, cut into 16-1" thick slices and distribute evenly
in the Pyrex. There will be room to rise. Cover with a towel and let
rise until they've filled the pan, about 20 minutes. Baste the Cream
over the rolls with a Pastry Brush and bake as above until golden.
Remove to a rack and cool 5 minutes. Invert onto a platter and serve.
(Or just scoop out of the pan.) * Turn on oven to 200@F for 5 minutes
and turn off. Measure Water (watch the Temp!) into 1 C. Pyrex. Add
the Pinch Sugar. Add Yeast on top of water and place on top rack for
5 minutes. Remove. It should be foamy. If so, it's ready to use.
If not, your yeast is bad. Recipe By : CyberHaute From: Ladies
Home Journal- August 1991 File
Nutrition (calculated from recipe ingredients)
Calories From Fat: 677
Total Fat: 76.9g