I love parties!
Not all parties, of course. I only love the parties composed of people I like. Who wants to waste time at a party when you don't care for the people there? My party next Tuesday will be one of the best, because I've invited my sewing group buddies to the winter potluck supper at my house. I hold these gatherings three times a year, fall, winter, and spring. In the winter we have soup and whatever else people choose to bring.
I don't know what else will be coming, but Shelley will likely bring a soup, and Midge will bring something delightfully flavorful. Diane is a wild card, sometimes salad or fresh veggies, sometimes chips and yummy dips, sometimes cheese and crackers. The only consistency is that her contribution will be a wonderful accompaniment to the soups. The rest? I have no clue what will be served at my table, but I do know that the food will be delicious, and it will be eaten in an atmosphere of cheerful camaraderie. That's what happens when good friends who have known each other for a very long time come together. We laugh, joke, and discuss all those things that women, particularly teachers, like to talk about. I can't wait!
My part of the menu is all decided. This is my list:
- Minestrone soup (Something light to balance all the rest of the goodies.)
- Bread ( I may bake bread or I may buy fresh from the bakery. That depends on how much time I have.)
- Homemade cinnamon rolls (These are super special and delicious.)
- Biscotti and perhaps another kind of cookie, too. (I'm keeping dessert simple as we'll likely not have room for much.)
First of all, I don't bake rich foods for myself not do I keep them in my house. Decadent baked goods are reserved for special occasions. They are sometimes gifts, sometimes served to a group, but always shared with others.
Secondly, I know all about how hard it can be to keep to a healthy weight. I'm a small person, only 5' 3", and I'm not overweight, but that hasn't always been the case. I was a chubby child and a plump teen. I was very body conscious, and when I put on that "freshman 10" in college I knew that obesity was just around the corner unless I adopted a regimented diet. As a result, I've spent a lifetime fighting my body's tendency to put on weight. I watch what I eat very carefully. I monitor calories, nutritional content, and fiber with every meal. On the rare occasions that I have something rich I stick to small portions.
But, my goodness, this is a party! And I'm baking up a batch of very tasty cinnamon rolls! I hope you enjoy this recipe. I don't know the calorie count, but cinnamon rolls are never low in calories.
So set out your favorite baking supplies and get ready for some kitchen fun!
I found this recipe online, but I changed it up quite a bit. I cut down on both butter and sugar. I followed the original recipe once and the rolls were overly rich for my tastes. I used a different icing, too. I also changed the instructions for making the dough because I really prefer a hands on approach to yeast breads. If I can feel the dough with my hands, I know when it is ready to stop kneading. I like to imagine that my bread is happier, too.
Now on to the fun - the recipe.
APPLE PIE CINNAMON ROLLS
Makes 18.
Prep time, about 4 1/2 - 5 hours. This dough rises slowly.
Oven temperature, 350 degrees F.
Baking time, 20 - 5 minutes
The finished cinnamon rolls freeze beautifully!
Dough:
- 1 package yeast
- 1/2 cup warm water
- 1/2 cup sugar
- 1/2 cup scalded milk, cooled to warm
- 1/4 cup melted butter
- 1 egg, room temperature
- 2 teaspoons salt
- 3 - 3 1/2 cups flour
- 1 1/2 tablespoons melted butter
- 2 tablespoons ground cinnamon
- 3 tablespoons melted butter
- 1/2 cup sugar
- 5 small apples, peeled, cored, and diced
- 2 tablespoons melted butter
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 3 - 4 tablespoons milk
I always heat my mixing bowl a bit before making yeast doughs. I put 1/2 cup of water into the bowl and pop it into the microwave for 30 seconds. Then I dump out the water, dry it, and it's nicely warmed up.
1. In a small bowl, add yeast and 2 tablespoons of the sugar to the warm water. Let it sit for about 10 minutes, or until it dissolves and starts to foam a bit.
2. In a mixing bowl, put the scalded milk, melted butter, egg, remaining sugar, and salt. Whisk together.
3. Add two cups of flour, one cup at a time, to the mixing bowl contents. Mix with the wire whisk until the mixture is smooth.
4. Add another cup of flour, 1/2 cup at a time, and mix with a wooden spoon.
5. Lightly dust a flat surface with flour and turn the dough onto the kneading surface. Knead, adding flour as needed to make a slightly firm dough that no longer sticks to the surface. Cover with a towel and let the dough rest for about 10 minutes. This will relax it somewhat and make it easier to knead.
6. Knead for 5 or 6 minutes. (Press down on the dough with the heels of your hands, turn a quarter turn, fold the dough, press again, repeat.) Form the dough into a ball.
7. Pour about a tablespoon of oil into a large bowl. Spread the oil to grease the bowl. Place the ball of dough into the bowl, and turn it to cover it with a thin film of oil. Cover the bowl with a towel and set it in a warm place to rise. Spritz the towel lightly with water every hour or so to keep the surface of the dough from drying out.
8. Let the dough rise until double in bulk. This will take 2 1/2 to 3 hours.
9. While the dough is rising, prepare the apple filling. Melt the butter in a small saucepan. Add the sugar and apples. Cook on a medium high setting, stirring frequently.
10. When the liquid has mostly evaporated and the apples are lightly caramelized, remove from the heat and allow to cool.
11. Check the dough again.
12. Punch the dough down and turn it out onto a clean countertop lightly dusted with flour. Use a rolling pin to roll the dough into a rectangle about 11" x 18".
13. Spread the apple mixture on top, making sure to get as close to the side edges as possible. Roll the dough into a log.
14. Cut into 1" slices. Put the rolls in a lightly greased 13" x 9" x 2" baking pan, cover it with a towel and set it in a warm place to rise.
15. Let it rise until it's double in bulk. This took about 1 1/2 hours.
16. Heat the oven to 375 degrees F. Bake for 20 - 25 minutes or until lightly browned.
17. While the rolls are baking, make the glaze. In a small bowl, mix the melted butter, powdered sugar, milk, and vanilla until smooth.
18. Remove the rolls from the oven and set the pan on a wire rack to cool. Spread with glaze.
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| My grandmother taught me that you can often tell that you've kneaded enough when blisters begin to form and break on the surface of the dough. |
8. Let the dough rise until double in bulk. This will take 2 1/2 to 3 hours.
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| Dough after 1 hour |
11. Check the dough again.
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| Dough, after 1 1/2 hours Not near ready |
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| Dough, after 2 hours It was growing, but when I poked it lightly with my finger the dough popped back up. Not ready yet. This was another of my grandmother's tricks to see if the dough has risen enough. |
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| After 3 hours. The dough was nice and fluffy and the finger poke stayed poked. Done! |
12. Punch the dough down and turn it out onto a clean countertop lightly dusted with flour. Use a rolling pin to roll the dough into a rectangle about 11" x 18".
12. Spread the melted butter with a pastry brush to completely cover the dough and sprinkle with cinnamon.
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| Confession - I didn't measure, I just sprinkled from the jar. |
13. Spread the apple mixture on top, making sure to get as close to the side edges as possible. Roll the dough into a log.
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| I roll the dough from the back to the front, so I left a couple of inches of dough uncovered with the apple mixture. That decreased the danger of my apples squeezing out on that end. |
17. While the rolls are baking, make the glaze. In a small bowl, mix the melted butter, powdered sugar, milk, and vanilla until smooth.
Done!!
Yum!!
Eat or freeze.
I'm freezing mine in the pan. I'll thaw them and reheat them in a warm oven next Tuesday.
They'll be fresh and lovely for our party dinner.
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