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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 30 |
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This dough should be refrigerated for at least 2 hours. I often prepare it the night before and bake the rolls fresh in the morning as a special breakfast treat. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
5 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon salt |
1 teaspoon grated lemon peel |
1 cup cold butter, cubed |
1 cup warm 2% milk (110° to 115°) |
2 eggs, lightly beaten |
filling: |
1-1/2 cups chopped peeled tart apples |
3/4 cup chopped walnuts |
1/3 cup sugar |
1-1/2 teaspoons ground cinnamon |
2 tablespoons butter, melted |
glaze: |
2 cups confectioners' sugar |
3 tablespoons 2% milk |
1/2 teaspoon vanilla extract |
Directions:
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, salt and lemon peel; cut in butter until mixture resembles fine crumbs. Stir in the yeast mixture, milk and eggs until blended.
2. Turn onto a lightly floured surface; knead about 20 times (dough will be slightly sticky). Cover and refrigerate for at least 2 hours.
3. For filling, combine the apples, walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 15-in. rectangle; brush with butter. Sprinkle filling to within 1/2 in. of edges.
4. Starting with a short side, fold a third of the dough over filling; repeat with other side, making a 15-in. x 6-in. rectangle. Pinch seams to seal. Cut each into 15 slices. Twist each slice a few times; pinch ends together, forming a small circle. Place 2 in. apart on greased baking sheets.
5. Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls. Yield: 2-1/2 dozen.
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