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Apple Bread Rolls

January 12th, 2010 · No Comments

These are good – moist with a crisp crust.

1/2 cup warm water

2 teaspoons brown sugar

1 1/2 teaspoons dry yeast

3 cups flour

1/2 teaspoon salt

1/4 of olive oil (use approximately half in each of 2 stages)

1 granny smith apple, peeled, cored and grated

1/2 cup milk (plus 1/2 cup extra if needed)

1 egg


Brown sugar for topping

Mix warm water (hot to touch, but not so hot that you can’t keep your finger in it) with sugar add yeast and set aside – will bubble up and at least double in size.

Sieve flour and salt into a big mixing bowl and add half olive oil, apple and yeast mixture. Mix milk and egg together with a fork and add to flour. Mix with a knife until moisture absorbed. Now knead mixture adding more milk if necessary. I knead for 10 minutes and dough should be soft and elastic and form a nice neat ball. Leave in bowl and add remaining olive oil and coat dough ball (prevents a crust forming. Cover bowl with a clean tea towel and put somewhere warm to prove (floor of cockpit is good and an occasional kick does no harm).

When doubled in size (depending on how warm it is, but usually takes a couple of hours) punch down dough (literally – very satisfying). Knead briefly. Oil 2 6-hole muffin tins or a baking tray. Cut dough into 12 equal sized pieces and form into balls and put into muffin tins or arrange on baking sheet.

Sprinkle tops with cinnamon and brown sugar. Cover with tea towel and set to prove until doubled in size. I usually get bored after half an hour and start baking any way.

Turn oven on – to moderate hot about 15 minutes before putting in oven and bake for about 25 minutes. Should be golden brown and crusty. Cooks right to test doneness by splitting a role and checking (by eating it of course).

Serve with butter or cream cheese and jam. Best when still warm.

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