Thursday, September 30, 2010

Autumn Morning Breakfast - Apple Craisin Maple Rolls Plus

 With the cooler mornings my thoughts tend to turn to warm comfort foods for breakfast. I have a couple of bags of apples in the fridge waiting to be sauced so I decided to create a breakfast roll that would satisfy my craving for apples and maple, with a touch of cranberries.
 The beauty of this recipe is that I got 8 large rolls, and one loaf of bread out of the batch. I was also able to use some sour milk I had on hand. With just the two of us a gallon of milk doesn't always get used like it should so instead of water I used that.
These are sweet without being overly sugary and have just the right amount of fruit without being too much. Not your typical sweet roll recipe, I used my standard bread recipe with some modifications so here it is. I hope you give it a try!

Apple Craisin Maple Rolls Plus
 bread dough
2 1/2 cups warmed sour or regular milk
2 T. yeast
1/3 c. honey
2 T. molasses
1 1/2 c. old fashioned oats
3 heaping tablespoons flax seed powder
3 T. apple sauce
3 T. oil
2 t. salt
6 or more cups white flour, or you can add a bit of whole wheat if you like
4 small apples cored, sliced and chopped
1 c. chopped Craisins
1/4 cup each brown and white sugar
1 T. lemon juice
1/4 t. each ground cloves, allspice and cardamom
1/2 t. nutmeg
1 t. cinnamon
1/2 c. chopped pecans or walnuts
1/4 c. flour
softened butter

Combine warmed milk, yeast, honey, molasses, oats, applesauce and flax seed powder in mixing bowl. Let sit until foamy, about 5 minutes. Add oil and salt along with 3 cups of flour. Turn mixer on low and combine. Add more flour, 1-2 cups and mix on stir. Dough should be forming a ball by this time, knead either by hand on a floured board, or using the mixer, adding 1/4 cup of flour at a time if still sticky. Knead by hand for 10 minutes, until nice smooth ball forms, or by mixer 5 minutes dusting with flour until dough no longer sticks to sides of bowl. Place dough in bowl and let rise for about 30 minutes. Turn oven on to 375 degrees.
While dough is rising combine filling ingredients in a medium bowl and oil a 9 x 13 pan as well as 1 large loaf pan. After dough has risen for 30 minutes divide in half. Form one half into a loaf and place in loaf pan. The other half roll out on floured board to make a 10 x 14 inch rectangle. With a pastry brush lightly brush dough with butter. Spread apple mixture over the dough out to the edges. Roll up the long side and slice into 8 rolls. Place in oiled cake pan and let both bread and rolls rise for 30 minutes or until the bread loaf  is 1 1/2 inches above the pan. Bake one level above the bottom rack level, rolls for 25 minutes and bread for 35. Immediately take bread out of pan and place on rack to cool. Combine 2 cups powdered sugar with 2 t. maple flavoring. Add just enough water to make a smooth and thick but pourable glaze. Drizzle glaze over rolls and serve. Enjoy!

1 comment:

  1. Oh YM Sheryl! I think I must give those a try :)