Ingredients: |
Ingredients: Basic Dough:
4 c whole milk
1 c canola oil
1 c sugar
9 c all-purpose flour
2 pkgs active dry yeast
1 heaping tsp baking powder
1 scant tsp baking soda
1 T salt
Filling:
4 Granny Smith apples, peeled, cored and diced
1/2 c (1 stick) butter, plus more for greasing pans
1 c brown sugar
1/2 c heavy cream
1 tsp cinnamon
Carmel Icing
1/2 c (1 stick) butter
1 c packed brown sugar
2 c powdered sugar
1/4 tsp salt
1/2 c heavy cream
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Directions: |
Directions:Dough:
Combine milk and canola oil in a large pot. Add sugar and stir. Scald the mixture (heat to almost boiling), then turn off heat. Let the mixture cool to warm.
Add 8 cups of flour along with the yeast and stir until it's all combined. It'll be super sticky. Cover mixture with the lid of the pot or a dish towel and let it sit for 1 hour or until it's risen.
After it's had a chance to rise, sprinkle remaining flour, baking powder, the baking soda and the salt, and stir gently to combine, It takes a little while to get it stirred together.
Using one-half of the basic dough recipes.
Make Carmel apple filling:
Dice apples finely, then throw them in a skillet over medium-high heat and stir them to cook. After 3-4 minutes, when apples are golden brown, remove to a plate.
Throw a stick of butter and brown sugar in the same skillet over medium-high heat, and stir around to melt butter and until sugar is dissolved. Pour in the cream, stir and let bubble and thicken for about one minute. Turn the heat to low, mix in apple and cinnamon. Stir mixture and let thicken another 1-2 minutes, spoon it into a bowl to cool.
Make rolls:
Preheat oven to 375º and roll dough out into a rectangle about 10 x 30 inches. Spoon the Carmel Apples over the dough and spread evenly over dough to with 1/2 inch from the edge. Roll the dough with the filling starting with the long side, roll tightly and pinch seam together at the end. Turn seam down so it is facing down against the counter.
Slice the dough into 1/2 to 3/4 inch thick. Grease 3 round pans with butter. Place 7-8 rolls cut side up, do not crowd. Set aside to rise in a warm place for 20-25 minutes.
Bake for15 - 18 minutes, or until golden brown.
Carmel Icing:
While the rolls are baking, melt a stick of butter in a saucepan over medium-high heat and add brown sugar. Let it melt, then whisk in cream. Cook 2 minutes, whisking constantly, then remove from heat. Sift in the powdered sugar and salt, and stir until you have a smooth icing,
Remove rolls from oven and immediately spoon a good amount of icing over the top. Use a knife to spread it evenly. |
This recipe for Carmel Apple Sweet rolls is from