1 egg 1/4c melted butter
3/4c. milk 3/4c. boiling water
1/4c. honey 1 1/2tsp. salt
2 1/2 tsp. instant yeast (or 1 pack Rapid Rise)
3 1/2 - 4 1/2c all purpose flour (This can be part whole wheat and part all purpose if you like.)
1 large can apple pie filling (I used a quart jar of the pie filling we made last fall)
Start by melting your butter and setting your water to boil.
Beat your egg in a small mixing bowl.
In a large bowl, add your milk, honey, salt, melted butter, and boiling water.
Stir until the honey and salt are dissolved.
If your liquid is still hot (and it probably is) you'll need to temper your egg by slowly pouring a cup of the hot liquid into the beaten egg while continuing to beat it. This allows the temperature of the egg to rise gradually, so you don't get little bits of cooked egg in the final product.
When you're finished, pour that mixture back into the large bowl while stirring.
I used whole, white wheat for part of the flour in my rolls - approx 2c.
Then I added a cup of all purpose flour and my yeast.
Mix that together, adding more all purpose four until the dough comes together.
If you are using a stand mixer, you don't have to mix this until the sides are completely clean, just until the dough is smooth and elastic, and forms a nice dough ball. You do need to knead it for a bit, but I always leave my sweet roll dough a little stickier than I would regular bread dough. Lightly greasing your hands will help you work with the dough later since it is a bit stickier.
Place the dough in a greased bowl, spread butter on top, cover with a non-fuzzy towel, and allow to rise until doubled in bulk - about an hour and a half.
While the dough rises you can prepare your filling. Empty the can of pie filling in a shallow dish and roughly chop the apple into smaller pieces. Set aside until your dough has finished rising.
When it's ready, punch it down and preheat your oven to 425 degrees.
Divide the dough into balls - this recipe should make about 16-18 rolls.
They don't have to be perfect because you will flatten them into a circle.
Don't flatten it out completely in the center. The edges should be a little thinner than the middle.
If you flatten it too much in the center you'll have thin places in the top which tend to split during baking.
Place a spoonful of pie filling in the center.
Then pull the edges up around the filling.
Pinch the seams closed, then place it, seam side down, in a greased pan.
These do not need a second rising. Go ahead and bake for 15-18 min, or until golden brown.
If you like, you can prepare these the night before and then cover you pan and put the rolls in the refrigerator overnight. Bake the next morning - just make sure you preheat the oven or they'll rise too much and blow over the pan while the oven heats up.
Initially I was planning on sprinkling them with cinnamon and sugar, and I did start to do that, but changed courses and decided they would probably be much better with maple butter drizzled over them.
I was right.
For the drizzle, take equal parts maple syrup and butter and stir them together over gentle heat until they are blended. Store any unused maple butter in the fridge. It may separate a bit; just stir it back together.
These were so very good.
Sweet bread wrapped around a warm apple filling and topped with maple butter.