Servings: 24
Yield: 24 Rolls
DOUGH
1 cup warm water (110ºF/43ºC)
2 packages Fleischmann's® Traditional Active Dry Yeast
1/2 cup warm milk (110ºF/43ºC)
1/3 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons salt
2 eggs, at room temperature
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
FILLING
1 19-ounce can apple pie filling, coarsely chopped
1/2 cup raisins
1 teaspoon ground cinnamon
VANILLA GLAZE
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1. Measure warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, butter, sugar, salt, eggs and enough flour to make soft dough. Knead on floured surface until smooth, 5-6 minutes.
2. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 1 to 1 1/2 hours.
3. Meanwhile, combine ingredients for filling; set aside.
4. Punch dough down; divide in half. Roll each half to 10- × 16-inch rectangle; spread half filling on each rectangle. Roll up from long side as for jelly roll; pinch seam to seal. Cut each roll into 12 pieces; place pieces in large greased muffin cups. Cover; let rise until almost doubled in size, about 20 minutes.
5. Bake at (350ºF) for 20 to 30 minutes or until done. Cool; drizzle with Vanilla Glaze.
____________________
To Make Vanilla Glaze
Combine 1 cup confectioners' powdered sugar, about 1 tablespoon milk and 1/2 teaspoon vanilla extract until smooth.
Yield: 24 Rolls
DOUGH
1 cup warm water (110ºF/43ºC)
2 packages Fleischmann's® Traditional Active Dry Yeast
1/2 cup warm milk (110ºF/43ºC)
1/3 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons salt
2 eggs, at room temperature
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
FILLING
1 19-ounce can apple pie filling, coarsely chopped
1/2 cup raisins
1 teaspoon ground cinnamon
VANILLA GLAZE
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1. Measure warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, butter, sugar, salt, eggs and enough flour to make soft dough. Knead on floured surface until smooth, 5-6 minutes.
2. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 1 to 1 1/2 hours.
3. Meanwhile, combine ingredients for filling; set aside.
4. Punch dough down; divide in half. Roll each half to 10- × 16-inch rectangle; spread half filling on each rectangle. Roll up from long side as for jelly roll; pinch seam to seal. Cut each roll into 12 pieces; place pieces in large greased muffin cups. Cover; let rise until almost doubled in size, about 20 minutes.
5. Bake at (350ºF) for 20 to 30 minutes or until done. Cool; drizzle with Vanilla Glaze.
____________________
To Make Vanilla Glaze
Combine 1 cup confectioners' powdered sugar, about 1 tablespoon milk and 1/2 teaspoon vanilla extract until smooth.
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