Apple and cream sweet rolls

1 Servings

Ingredients

Quantity Ingredient
¼ cup Milk
2 tablespoons Butter -- unsalted
½ teaspoon Salt
1 pack Active Dry Yeast
¼ cup Water, warm -- (105@F.)
1 pinch Sugar
2 tablespoons Sugar -- granulated
2¼ To 2 1/2 c.
2 larges Eggs
2 tablespoons Unsalted Butter -- melted
½ cup Light Brown Sugar -- packed
1 small Apple, Granny Smith or
Other
Peeled, halved, cored --
Sliced thin
1 teaspoon Cinnamon, ground
½ cup Raisins
3 tablespoons Heavy Cream
All-Purpose Flour

Directions

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 ¼ 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 ½ 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.

Recipe By : CyberHaute

From: Ladies Home Journal- August 1991 File

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