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1
Proof the yeast and set on the side to foam.
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2
In a small sauce pan at medium heat or so, combine the first 6 wet ingredients and stir to combine until the butter is melted and the mixture is hot.
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3
Set aside to cool to about 110 degrees or so.
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4
While the milk mixture is cooling, mix together all of the dry ingredients in a large bowl, and whisk an egg + 1 egg yolk in a small separate bowl.
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5
Whisk the eggs into the warm liquid mixture as it cools.
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6
Once the milk mixture has reached about 110 degrees or so, stir in the proofed yeast and whisk together well.
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7
Pour the liquid mixture into the well combined dry ingredients, and mix until combined.
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8
(the dough will be soupy)
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9
Add flour by heaping tablespoon while mixing and kneading until the dough just starts to come together and stick to itself.
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10
The dough will be very wet!
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11
Some of the moisture will come out as it's kneaded.
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12
Only add enough extra flour to make the dough workable.
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13
Knead in the diced apples during this phase.
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14
The kneading process (by hand) should take about 15-20 minutes.
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15
Place dough ball in a well oiled or buttered bowl; cover with plastic wrap and place in the fridge to cool rise until doubled in bulk.
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16
(5 hours or more probably)
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17
Once risen, take the dough from the fridge and flour your work surface.
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18
Turn the dough out onto the work surface and divide it into 12 equal sized sections.
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19
(To make the really good apple filled danish type thing, skip to the next step.
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20
These are a less heavy, desert type option if you're looking for a lighter roll.)
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21
If you're making plain rolls, then just shape these sections into balls and place them on a well buttered cookie sheet.
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22
Cover with plastic wrap and allow to rise until doubled again.
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23
Bake at 350 until tops are golden brown and the thermometer reads around 190 or so (as long as it comes out clean it's good to go)
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24
Brush the tops when they're done with the rest of the stick of butter.
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25
Sprinkle them with cinnamon-sugar, or mix the remaining egg white with a tsp of water, whisk together and use it as an egg wash before baking.
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26
If you're making the really good stuff ;) Then follow the below recipe for the apple filling while the dough is just about done cool rising.
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27
Separate the dough into 12 segments like before, but flatten the dough out in your palm to about a half an inch thick.
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28
Place a small amount of the apple cinnamon filling in the middle of the bread dough, and wrap the edges up around it like a burrito or taco or something.
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29
Set the rolls on a well buttered cookie sheet; cover with plastic wrap, and allow to rise until doubled in bulk (cool rising is preferred here, but if you're in a hurry or your fridge is full whichever works. )
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30
Preheat the oven to 425 and place a large roasting pan on the bottom rack.
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31
If you want, whisk together the remaining egg white and a tsp of water for an egg wash.
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32
Get a cup of hot tap water and (being careful of the steam) dump it in the hot roasting pan on the bottom rack.
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33
Working quickly, get the rolls in the oven and immediately close the door.
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34
Bake at 425 for 5 minutes or so (until the outside edges start to brown a little) and then turn the temperature down to 350, baking for another 10-15 minutes or so.
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35
Pay close attention to how the rolls look, and don't over-bake.
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36
They're gooey and delicious if they're cooked right :D. They get kind of dry and sandy if they're baked too long.
