Apricot Breakfast Rolls
Source of Recipe
David
List of Ingredients
Apricot Breakfast Rolls from David
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm fat-free milk (110° to 115°)
1 teaspoon salt
1 cup whole wheat flour
3-1/2 to 4-1/2 cups all-purpose flour
1 jar (14-1/2 ounces) apricot spreadable fruit, divided
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1/2 teaspoon cold fat-free milk
Recipe
In a mixing bowl, dissolve yeast in warm water. Stir in warm milk, salt,
whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir
in enough remaining all-purpose flour to form a soft dough. Turn onto a
floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat top.
Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a floured surface; knead 8 times. Cover
and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup
fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up
jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a
13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise
until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until lightly browned. Cool on
a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners'
sugar, cold milk and remaining fruit spread. Drizzle over rolls.
Makes 12 servings
|
Â
Â
Â
|
member logon
