Apple And Cream Sweet Rolls
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Apple And Cream Sweet Rolls
  Apple    Sweet    Rolls    Creams  
Last updated 6/12/2012 1:04:11 AM. Recipe ID 28550. Report a problem with this recipe.
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      Title: Apple and cream sweet rolls
 Categories: None
      Yield: 1 Servings
 
    1/4 c  Milk
      2 tb Butter -- unsalted
    1/2 ts Salt
      1 pk Active Dry Yeast
    1/4 c  Water, warm -- (105@F.)
      1 pn Sugar
      2 tb Sugar -- granulated
  2 1/4    To 2 1/2 c.
      2 lg Eggs
      2 tb Unsalted Butter -- melted
    1/2 c  Light Brown Sugar -- packed
      1 sm Apple, Granny Smith or
           Other
           Peeled, halved, cored --
           Sliced thin
      1 ts Cinnamon, ground
    1/2 c  Raisins
      3 tb Heavy Cream
           All-Purpose Flour
 
  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.
  
  




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Recipe ID 28550 (Apr 03, 2005)

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