RECIPE
Yield: 1 1/2 dozen rolls
BREAD
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup + 3 tablespoons milk (120 degrees)
- 1 package yeast
- 1/8 cup lukewarm water
- 1 egg
- 3 1/4 cups all purpose flour
- 1/2 teaspoon nutmeg
- 1/4 cup sugar
FILLING
- 1/2 cup applesauce
- 1 tablespoon brown sugar
- 1/2 tablespoon butter
- 1/8 tablespoon nutmeg
- 1/4 cup raisins
Mix together sugar, salt, oil, water and milk in a medium mixing bowl. Add yeast and egg, beat well.
In a separate bowl, mix together flour, sugar and nutmeg.
Add flour mixture 1 cup at a time to wet mixture and blend well.
Turn dough out onto well floured work surface and knead 4 times.
Put dough in a greased bowl, turn dough over, cover with towel, put in a warm place, and allow to rise until double.
Punch down dough, and roll out on a floured surface with a rolling pin 1/4 inch thick, and cut into 3 inch squares.
Collect dough scraps, knead into a ball, roll out to 1/4 inch, and cut into 3 inch squares.
Prepare filling: Mix applesauce, brown sugar, butter, nutmeg, and raisins together in a small bowl.
Place 1 teaspoonful of filling on each dough square.
Bring corners together, and pinch edges firmly closed.
Place in muffin tin, cover with towel, and let rise in a warm place until double. Preheat oven to 375 degrees. Brush each roll with melted butter and sprinkle with cinnamon and sugar.
Bake until brown.
Keep an eye on them, as they brown quickly at the end of baking time. Mine were a little overdone, whoops, but hey, they were still delicious.
