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Granny White
Peel, core, and dice apples into small cubes. Toss with lemon juice
and set aside. Remove dough from breadmaker and divide in half.
Roll half into a large rectangle about 1/8 inch thick (should be
about 11" x 16"). Lightly brush dough with melted butter, then
sprinkle with cinnamon−sugar mixture. Sprinkle half the diced apples
over the dough, and roll up lengthwise. Cut into 1" slices, and
place flat side down in a greased 9" x 13" baking pan. Repeat with
the other half of dough and apples.
Let rise in warm place for 2 hours, then bake at 400 for 25−30
minutes.
Prepare glaze by beating yogurt, vanilla, and powdered sugar till
smooth. Drizzle over hot rolls.
Cinnamon−sugar can be made by mixing 2 tb sugar with 2 ts cinnamon.
I like to add a dash or two of nutmeg, too.
Tip: To slice rolled−up dough into rolls without squishing them
flat, take dental floss and wrap it in a circle around the dough
log. Pull floss tight, and it will slice cleanly through without
flatting as a knife does.
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