New Years Eve and Apple Rolls

I’m off work again until January 5.  🙂

Today I had an e-mail from an old friend asking me for a recipe I used to make – Apple Rolls.  I sent him the recipe, then realized I had all of the ingredients on hand to make up a batch, so that’s what I did this afternoon….  These are rolls of sweetened bread surrounding apple slices that are coated with cinnamon and sugar.   The apples bake inside the dough and the cinnamon sugar melts and gets gooey. They are sooooo yummy!  I cut the recipe in half and ended up with these:

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I normally don’t make New Year’s Resolutions, but I do have a goal to finish stitching Alpine Seasons in 2009.  I’ve been working quite a bit on it the last week or so, and I hope to get quite a bit more done in the next 4 days that I have off work.  Look out for a progress pic late Sunday!

Four hours until the New Year here in Indiana…. off to stitch!

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7 thoughts on “New Years Eve and Apple Rolls

  1. Here’s the recipe:

    Apple Rolls

    1/4 c butter
    2 pkgs active dry yeast
    1-3/4 c water (105 – 115 deg F)
    1/2 c buttermilk
    8 T granulated sugar
    2 t ground cinnamon
    1 egg
    1 c whole wheat flour
    4 c all purpose flour
    4-6 apples
    1 egg, beaten
    2 T Sesame seed

    Melt butter. In a bowl dissolve yeast in warm water

    Add buttermilk, melted butter, 6 T sugar, 1 t cinnamon, egg and whole wheat flour. Stir to blend

    Add the all purpose flour. Knead dough until smooth and elastic. Let rise in a warm place for about 40 min. Punch down.

    Peel apples and cut into wedges. On a floured board, knead dough until satiny. Divide into 3 parts and roll each into a rectangle.

    Cut each rectangle into 10 squares. Place an apple wedge in the middle of each square. (I like to put 2 or 3 really thin wedges in one roll)

    Combine remaining sugar and cinnamon. Sprinkle mixture over apple wedges. Fold dough over apples to cover completely.

    Place on a greased baking sheet, seam side down

    Brush with beaten egg and sprinkle with sesame seed (recipe also suggests poppy seed or chopped pecans).

    Bake at 400 deg for about 8 min on middle rack. Increase temperature and bake another 4 minutes until golden brown.

    Cool, covered on a wire rack.

    Yeild 30 rolls

    Tips: Perfect for freezing. Wrap well in small batches. Thaw and reheat at 350 deg.

    Calories: 122
    Protein: 3 g
    Carbs: 22 g
    Sodium: 25mg
    Fat: 3g
    Cholesterol: 19 mg

  2. Aaaack!! What are you doing to my healthy eating plan by blogging such a yummy looking treat?!?!

    So, yes, I’ve copied the recipe. I think I’m glad I don’t have everything on hand to make these NOW. Because I want to. I really want to.

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