Apple Cranberry Rolls

18 ingredients
1 steps

Ingredients

  • 2 apples peeled and cut into small pieces
  • juice a lemon
  • 1/2 teaspoon lemon rind
  • 1/2 cup dried cranberries
  • 3 cups agave nectar tablespoons, or 1/3 sugar
  • 1/2 teaspoon vanilla
  • 1 dash salt
  • 1 teaspoon cornstarch
  • 6 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 packages dry yeast 4 1/2 teaspoons dry yeast
  • 2 cups lukewarm water
  • 2 teaspoons sugar
  • 1 cup milk
  • 1/4 cup butter cut into pieces
  • 2 eggs beaten
  • 1/2 cup sugar
  • lemon rind of a, about 2 teaspoons

Directions

  1. 1
    ["In a mixing bowl add the lemon juice(about 1/4 cup), lemon rind and toss in the apple pieces.", "Stir with a wooden spoon to coat the apples with the juice. This will prevent discoloration.", "Pour in the agave nectar and stir. Add the cranberries.", "In a small saucepan add the juice from the fruit mixture and whisk in the teaspoon of cornstarch.", "Heat and allow to thicken slightly, about a minute.", "Add the fruit and cook an additional minute or two to thicken. Transfer to a bowl and set aside to allow to cool.", "Sweet Dough:", "Begin by proofing the yeast: Pour 1 cup of lukewarm water in a bowl, add 2 teaspoons of sugar and sprinkle the yeast over the water.", "Let stand in a dry and draft free place for 10 minutes.The yeast should foam and expand.", "Pour the milk in a saucepan and heat to just below the boiling point. Add the butter, 1/2 cup sugar,and salt to the scalded milk; stir to dissolve.", "Set aside and allow to cool to lukewarm temperature.", "In a large mixing bowl whisk the eggs with the lemon rind and add the yeast.", "Whisk in 3 cups of flour into the wet ingredients and continue beating until you have a smooth and thick batter.", "Continue to stir in enough of the remaining flour to make a soft dough. It should no longer stick to your hands. (You will probably not need the full 6 cups of flour. The remainder can be used to flour your work surface and does eventually get incorporated into the dough.)", "Transfer to a floured work surface and knead for 10 minutes. The dough should be smooth and have a satin finish.", "Transfer the dough to a greased glass or ceramic mixing bowl and cover with plastic wrap.", "Place in a warm and draft free place for 11/2-2 hours, until the dough doubles in size.", "Punch down the dough. Place the risen dough on a floured work surface and roll out into a 1/4-1/2 inch thick rectangle and measuring about 12\"x20\"".""

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