Apple Roll

Oxmoor House
4 rolls


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1 package dry yeast
1 cup milk, scalded, cooled to 105° to 115°, and divided
4 cups all-purpose flour
1/2 cup sugar, divided
1 teaspoon salt
1 cup shortening
2 eggs, beaten
1/2 cup butter or margarine, melted
4 cooking apples, peeled, cored, and thinly sliced
1 cup firmly packed brown sugar
1 cup flaked coconut
1 cup pecans, finely chopped
2 teaspoons ground cinnamon


Dissolve yeast in 1/4 cup milk, stirring well; set aside.

Sift together flour, 1/4 cup sugar, and salt in a large mixing bowl; cut in shortening with a pastry blender. Add remaining milk, eggs, and yeast mixture to flour mixture; stir well. Cover; refrigerate overnight.

Turn dough out onto a lightly floured surface; divide into 4 equal portions. Roll each portion into a rectangle 1/4-inchthick on a floured pastry cloth; brush each with butter. Arrange apple slices evenly over rectangles. Sprinkle each with one-fourth of brown sugar, coconut, pecans, remaining sugar, and cinnamon. Roll up jellyroll fashion, beginning at short side; moisten edges and seal. Place rolls, seam side down, on greased baking sheets.

Bake at 300° for 55 minutes or until golden brown. Remove to a wire rack, and drizzle with Cinnamon Glaze. Slice and serve warm.

Created date

February 2010