Fix 'em and forget 'em! Morning brings a treat of warm, gooey, finger lickin' homemade rolls with no fuss.
Rolls
-
3
-
to 3 1/2 cups all-purpose flour
-
1/4
-
cup sugar
-
1
-
teaspoon salt
-
1
-
pkg. active dry yeast
-
1/2
-
cup applesauce
-
1/2
-
cup milk
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1/4
-
cup butter
-
1
-
egg
Caramel Topping
-
1/2
-
cup firmly packed brown sugar
-
1/2
-
cup applesauce
-
3
-
tablespoons butter, melted
Filling
-
2
-
tablespoons butter, softened
-
1/3
-
cup sugar
-
1
-
teaspoon cinnamon
Steps
-
1
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and yeast; mix well.
-
2
In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over medium heat until very warm (120 to 130°F.), stirring constantly. Add warm mixture and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
-
3
On floured surface, knead in an additional 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
-
4
Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in pan.
-
5
On lightly floured surface, roll dough to 15x12-inch rectangle. Spread dough with 2 tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle over butter.
-
6
Starting with 15-inch side, roll up tightly, pinching edges to seal. Cut roll into 12 slices; place cut side down over topping in pan. Cover; refrigerate at least 8 hours or overnight.
-
7
When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to 400°F. Uncover rolls; bake 20 to 25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving platter or tray. Scrape any remaining topping onto rolls. Serve warm.
-
1
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and yeast; mix well.
-
2
In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over medium heat until very warm (120 to 130°F.), stirring constantly. Add warm mixture and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
-
3
On floured surface, knead in an additional 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
-
4
Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in pan.
-
5
On lightly floured surface, roll dough to 15x12-inch rectangle. Spread dough with 2 tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle over butter.
-
6
Starting with 15-inch side, roll up tightly, pinching edges to seal. Cut roll into 12 slices; place cut side down over topping in pan. Cover; refrigerate at least 8 hours or overnight.
-
7
When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to 400°F. Uncover rolls; bake 20 to 25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving platter or tray. Scrape any remaining topping onto rolls. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Roll
- Calories
- 320
- Calories from Fat
- 90
% Daily Value
- Total Fat
- 10g
- 15%
-
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 40mg
- 13%
- Sodium
- 280mg
- 12%
- Total Carbohydrate
- 52g
- 17%
-
- Dietary Fiber
- 1g
- 4%
- Sugars
- 23g
- Protein
- 5g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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