I blinked and it was Monday.
I’m a little sad.
This weekend was filled with some wonderful things, including babysitting 30 kids on a Friday night, and maybe wonderful isn’t the right word for that, but whatever, hosting a Matilda movie night with my girls, and filling our lives to the brim with these heavenly rolls. Somehow treadmills and green veggies and rational portion sizes didn’t make their way into the weekend mix, but Mondays are good for that thing called a fresh start. On second thought, so are Tuesdays.
Before you run into the kitchen to get these babies started, there’s one thing that you need to know. It’s going to take some sweat. Oh, wait, you live in a normal climate? Ok then. It’s just going to take some time.
It’s time well spent, my friends. Well. Spent.
First you’re going to let the dough rise. It’s going to smell amazing and feel even more amazing in your hands and you’re going to ask yourself why you don’t do this more often.
Then you’re going to roll it out
and fill it with sweet caramel apple filling
and drown your soft, fluffy rolls in more caramel apple sauce.
Is going in your mouth.
- 3¼ cups all-purpose flour (more or less depending on dough consistency)
- ¼ cup sugar
- 2¼ teaspoons dry active yeast
- 1 teaspoon salt
- 1 cup milk, lukewarm
- 1 egg, room temperature
- ¼ cup butter, room temperature
- 3 apples, peeled, cored, and finely diced
- ¼ cup butter
- 1 cup packed brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
- ½ cup chopped walnuts (optional)
- In a large bowl, mix 2 cups of the flour, sugar, yeast, and salt. Add the lukewarm milk, egg, and butter. Mix with a bread mixing attachment until moist ingredients are incorporated and mixture is beginning to clump together. Scrape down the sides and add the remaining flour, ½ cup at a time, mixing again until dough is sticking together. Use your hands to knead the dough together – it should be workable and have some elasticity.
- Place the dough in a large buttered or greased bowl and cover it with plastic wrap. Let rest in a warm spot for one hour. When dough has rested for one hour and risen to about double it’s original size, punch it down and fold the corners back into the middle, making it a compact ball once again. Cover again, with corner side down, and let rest for 30 minutes.
- While dough is rising, saute the apples, butter, sugar, cinnamon, and vanilla together in a saucepan over low heat. Let the mixture gently simmer together for about 10-15 minutes, until apples are tender and mixture has thickened slightly. Add chopped walnuts and set aside.
- Roll the dough into a 9×15 rectangle. Pour ⅓ of the apple mixture onto the dough and spread it evenly. Starting at the wide end, roll up the dough with the apple mixture inside. When the dough has been rolled up, use a large knife to cut the dough into 12-15 spiraled rolls and place each of them in a large buttered ovenproof skillet. Leave some room between each roll for the dough to rise.
- Preheat oven to 350 degrees. Cover the rolls and let rise again for 30 minutes. When risen, pour ⅓ of apple mixture over the top. Bake for 15-25 minutes, or until lightly browned and baked through. Pour remaining ⅓ of sauce over the hot rolls before serving.
PS. Thank you Dulce Dough for helping me be a successful baker. You rock.
PSS. Wanna take 15 seconds to vote for Chicken Tamale Pie so I can give away a free vacation?
And you’re like, come on. Just gimme the soft white bread and caramel sauce.