We have a friend. Her name is Shelley. She is fabulous. She is very creative and is a great cook. Today she is sharing a blog post with us. This is how to make some yummy apple rolls. Take it away, Shelley...
My name is Shelley and I am a King Arthur Flour addict.
I just started my subscription to their "Baking Sheet". It's a magazine they send out full of recipes and no ads. How cool is that? The holiday issue is packed with yummy things I can't wait to try. This morning I started with Luscious Apple Rolls. Can I just say, they were appropriately named?
1 3/4 cups water or 1 cup apple cider and 3/4 cups water. (I used apple cider from Costco. Make one cup for the syrup and one for you to enjoy while doing all the prep work.)
Add egg mixture to flour mixture. Blend just until dough is evenly moistened. It will be dry. That's OK. Dump dough out onto lightly floured sheet of Parchment paper.
Unfold the paper, turn it and do it again rotating the dough. This is what creates the layers of the pastry and makes it light and flaky. It's OK if there are chunks of butter visible. Trust me, you want them there. Fold and press the dough a few times to help the dough stick together. Then lightly flour your rolling pin and roll the dough out to a 9x12 inch rectangle.
King Arthur Tip: The standard rolling pin barrel is about 9 inches. A super easy way to measure your dough.
Evenly spread apple shreds on pastry dough, leaving about 1 inch space on the long end of one side to seal the seam. Carefully roll the dough up and cut with Dental floss, unflavored kind, like you do with cinnamon rolls. Gently place in well greased 9x13 pan. There should be 12 rolls.
They are seriously Heavenly!
share this on »