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| Recipe Source |
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Author: Bob and Robin Young Source: Adapted from the "The Idaho Statesman"
This recipe was published in the "Idaho Statesman" several years ago. The paper was kind enough to locate the recipe and send it to us.
"... We published it [the recipe] in a story about Romaine Galey Hon after she died.", E-Mail from Niki Forbing-Orr, Life editor, "Idaho Statesman", February 2008
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| Recipe Type |
| Dessert |
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| Ingredients |
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| Sweet Dough |
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| ½ c |
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whole Milk, scalded and then cooled |
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| ¼ oz |
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Active Dry Yeast |
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| ½ c |
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Water, lukewarm 105°F |
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| 1/3 c |
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Suigar |
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| 1 |
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Egg |
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| ¼ c |
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Butter, softened |
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| ½ t |
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Salt |
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| 3 c |
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Unbleached All-Purpose Flour, sifted |
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| 1 lg |
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Red Delicious apple, diced fine |
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| Whipped Cream Mixture |
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| 1½ pints |
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Whipping Cream |
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| 3/4 - 1 c |
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Sugar |
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| 1 - 1½ T |
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Cinnamon |
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| 1 t |
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Vanilla |
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| 1 |
Scald the milk, then cool to lukewarm. Dissolve yeast in warm water with 1 teaspoon of the sugar. Add remaining sugar, scalded milk, egg, butter and salt. Add 1 cup of the flour to make a batter. Mix together with a fork. Add remaining flour or enough to make a soft dough. Knead lightly and place in a greased bowl. |
| 2 |
Cover and place in a warm place. Let rise until doubled in size (about two hours). Punch down. |
| 3 |
Whip cream, adding sugar, cinnamon and vanilla after the cream begins to thicken. Continue whipping until the cream begins to stand up, barely making little peaks. (Don´t whip too stiff.) Cover and refrigerate the whipped cream mixture until needed. |
| 4 |
Separate dough into three equal parts. Roll out dough to a little over an 1/8 -inch thickness. Rolls will be small. Spread a small amount of whipping cream mixture very thinly on the dough, almost to the edges. Sprinkle with the diced apple. Roll up and, with a sharp knife, slice rolls into ¾ -inch pieces. (Some oozing of cream does not matter. Scoop it up and place on top of rolls.) |
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Grease a pan at least 3 inches deep, not bigger than about 11-by-16-inches. Spread a little of the whipped cream mixture on the bottom. Set rolls flat, barely touching each other on top of the cream mixture. Cover with a clean dish towel. Let rise until rolls have doubled, 1 to 2 hours. |
| 6 |
Cover rolls with the remainder of the whipped cream mixture, making sure that all dough is covered. |
| 7 |
Bake on the top oven shelf (above the middle shelf) in a 425° F oven for 20 minutes. (Note: Ovens vary, so lower heat to 400° or 375°F if necessary.) Test between center rolls for doneness before removing from oven. |
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| Yield: 3 Dozen |
| Preparation time: 4 hours |
| Cooking time: 20 minutes |
| Ready in: 4 hours and 30 minutes |
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| Cooking Tips |
| Refrigerate rolls after baking. They can be reheated in a conventional or microwave oven. Rolls freeze very well. When ready to serve, carefully turn the rolls over so they are gooey-side up. |
| Keys to success with the yeast include having the water at 105 to 115 degrees and making sure that the yeast is fresh. It may be helpful to stir the yeast in slowly with a fork as you dissolve it in the lukewarm water. Dough may not rise properly in a plastic bowl. |
| Tips from Romaine:
Follow the recipe faithfully. Make sure you use deep pans that are not too large, like roasting pans.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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