Servings: 18
Yield: 18 Rolls
Notes: *Golden Delicious, Macintosh, Granny Smith, or Gravenstein
DOUGH
1/2 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
1/2 cup warm milk (105º to 115ºF)
1/2 cup apple juice concentrate, at room temperature
2 eggs, at room temperature
1/2 cup butter or margarine, softened
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2 cups whole wheat flour
TOPPING
1/3 cup apple juice concentrate
1/3 cup honey
1/4 cup butter or margarine
FILLING
1 1/2 cups peeled diced baking apples, *see notes
1 package chopped dates, pitted and snipped
1 tablespoon ground cinnamon
1. Place warm water in large, warm bowl. Sprinkle in yeast; stir to dissolve. Stir in warm milk, apple juice concentrate, eggs, butter, salt and 2 cups all-purpose flour. Beat until smooth.
2. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Meanwhile combine ingredients for topping in small saucepan. Stir over low heat until butter melts. Pour into 2 greased 9-inch round cake pans; dividing evenly.
4. Punch dough down. Divide dough in half. On lightly floured surface, roll each half to 12 × 9-inch rectangle. Evenly sprinkle dough with apples, dates and cinnamon. Roll up tightly from short end as for jelly roll. Pinch seam to seal. Cut each into 9 (1-inch) slices. Arrange rolls, cut-side up, in prepared pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
5. Bake at 375ºF for 35 to 40 minutes or until done. Cool in pans 5 minutes. Invert onto wire racks to cool completely.
Yield: 18 Rolls
Notes: *Golden Delicious, Macintosh, Granny Smith, or Gravenstein
DOUGH
1/2 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
1/2 cup warm milk (105º to 115ºF)
1/2 cup apple juice concentrate, at room temperature
2 eggs, at room temperature
1/2 cup butter or margarine, softened
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2 cups whole wheat flour
TOPPING
1/3 cup apple juice concentrate
1/3 cup honey
1/4 cup butter or margarine
FILLING
1 1/2 cups peeled diced baking apples, *see notes
1 package chopped dates, pitted and snipped
1 tablespoon ground cinnamon
1. Place warm water in large, warm bowl. Sprinkle in yeast; stir to dissolve. Stir in warm milk, apple juice concentrate, eggs, butter, salt and 2 cups all-purpose flour. Beat until smooth.
2. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Meanwhile combine ingredients for topping in small saucepan. Stir over low heat until butter melts. Pour into 2 greased 9-inch round cake pans; dividing evenly.
4. Punch dough down. Divide dough in half. On lightly floured surface, roll each half to 12 × 9-inch rectangle. Evenly sprinkle dough with apples, dates and cinnamon. Roll up tightly from short end as for jelly roll. Pinch seam to seal. Cut each into 9 (1-inch) slices. Arrange rolls, cut-side up, in prepared pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
5. Bake at 375ºF for 35 to 40 minutes or until done. Cool in pans 5 minutes. Invert onto wire racks to cool completely.
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