Monday, November 7, 2016

Apple Sweet Rolls



I'm using my favourite sweet roll dough for this apple filled sweet roll recipe. 
I find that the sweetened condensed milk in this dough helps to stabilize the dough and keep it from shrinking down after it has been baked.  

The dough is tender and soft. 


Don't let apple season pass without making up a batch of these delicious rolls to share with family and friends. 

Sweet Roll Yeast Dough:
  • 1 1/2 cups warm water
  • 2 tablespoons active dry yeast
  • 3 eggs
  • 1/2 cup very soft butter
  • 1 cup sweetened condensed milk
  • 1 teaspoon salt
  • 6 1/2 - 7 cups flour
Apple Filling
  • 6 cups peeled, quartered and sliced apples (be sure to use apples that keep their shape after being cooked)
  • 2 tablespoons butter
  • 1/2 cup sugar (taste after the apples have cooked and decide then if you want to add more sugar)
  • 2 teaspoons  minute tapioca
  • 3/4 teaspoon cinnamon  
  1. In a large mixing bowl or the bowl of your kitchen machine, place warm water and yeast and allow to proof about 10 minutes.
  2. Add the eggs,  soft butter, sweetened condensed milk, and salt.  Stir in the flour until stirring becomes too difficult and then turn out onto a floured surface and add the remaining flour, 1/2 cup at a time  until it is smooth and elastic.  Alternately, use the dough hook according to your dough machine instructions.
  3. Turn into a large greased bowl, turning to moisten with fat and cover with  plastic wrap and a tea towel.  Allow to rise until double in bulk, about an hour.  While the dough rises, prepare the apple filling. 
  4. Melt butter in a large saucepan and add apples. 
  5. Add sugar and tapioca and stir to combine.  Cook over medium-high heat until the apples are just tender and the sauce has thickened.
  6. Remove from heat and bring to room temperature.  
  7. Roll dough into a 12 X 36 inch wide rectangle, transfer apple filling to the dough, spreading fairly evenly.
  8. Roll up jelly roll style and divide into 36 rolls in three 9 X 13 parchment paper lined pans.
  9. Cover with tea towels and allow to rise another hour.
  10. Bake at 350 about 20 minutes, until the tops are golden brown.  Cool 10 minutes while making glaze. Drizzle with glaze and serve.  



10 comments:

  1. Could you freeze these? If so, before they are baked? or after? Looks like they could be a make-ahead.

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    Replies
    1. Yes, they freeze beautifully after being baked.

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  2. What are the best type of apples?

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    Replies
    1. I would check with what grows where you live and then check with farm markets to see how best to use those apples. I use Jonagolds but that is because that is what we grow on our farm.

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  3. Oh wow - I could use of those right now!!! So interesting that you've used sweetened condensed milk in the dough - must try this! They just look so delicious.

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  4. Nice...added a 1/2 cup fine chop pecans to the apple filling and it is heaven!

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  5. Did you use salted or unsalted butter?

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  6. Replies
    1. My go to for glaze is mixing confectioners/icing/powdered sugar with heavy cream. I put about 2 cups of the sugar in a bowl and add the heavy cream until it is a smooth pourable glaze.

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