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1
For the dough:
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In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together butter, salt, and sugar. Add egg and mix until smooth. Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add flour, yeast and buttermilk. Mix on low speed until dough comes together into a ball and clears the sides of the bowl.
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3
Knead for 10-12 minutes (12-15 if kneading by hand) until dough is smooth and silky, a bit tacky but not sticky at all. If it's very sticky, add a bit more flour, a tablespoon at a time; if it's very dry and not coming together, add a bit more buttermilk, a tablespoon at a time. Move the dough to a large, lightly oiled bowl and cover it with plastic wrap. Allow it to rise for about 2 hours until it doubles in size.
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For the filling:
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While the dough is rising, prepare the filling. In a medium saucepan, stir together butter, brown sugar, cinnamon, corn starch and diced apples. Cook, stirring occasionally, over medium heat until apples are softened and liquid is boiling, about 5 minutes. Reduce heat to a simmer and continue to cook, stirring, for another 2-3 minutes until liquid has thickened slightly. Remove from heat and allow to cool before making the rolls.
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Punch down the risen dough and turn it out onto a lightly oiled counter. Roll it out to about 1/4 inch thick rectangle, about 12 by 14 inches. With a rubber spatula, spread filling over the dough, leaving 1/4 inch space around the edges. Starting from one long side, roll the dough up into a log, keeping it even as you roll. Pinch the seam closed with your fingers and lay the log seam side down on the counter. Using a serrated knife, slice the log into 9 even pieces.
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7
Pick up one roll at a time and stretch it, twisting it into a figure eight shape, and laying the twisted roll in a 3-quart (2.8-liter) baking dish (I used a stoneware Corningware dish). Repeat with the remaining 8 rolls.
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8
At this point, you can either refrigerate the rolls for up to 2 days, pulling them out 3-4 hours before baking to let them proof, or let them proof (rise) at room temperature immediately for about 90 minutes, or until the buns have doubled in size.
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Preheat oven to 350u00b0F, with a rack in the middle of the oven. Bake for 35 minutes or until they are golden brown. Allow to cool for about 10-15 minutes.
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10
For the glaze:
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While rolls are cooling, make the glaze. In a small saucepan over medium heat, melt butter. Whisk in maple syrup until combined. Add powdered sugar (icing sugar) and whisk until smooth. Remove from heat and drizzle over cooled rolls.
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Serve warm. Leftovers reheat well in the microwave.
