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Cooked by: Chef / Last Modified: 3/24/2004 / Course: snack / Number of Servings: 12 |
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Directions: Make dough in automatic bread machine on 'manual' or 'dough' cycle, and
'sweet bread' setting if you have it.
Turn dough out on a lightly floured surface. Dough should be smooth and
elastic, and soft but not sticky. If too sticky to handle, knead in a
small amount of extra flour.
Roll dough into a 9" square. Spread 1/4 c. applesauce over the surface,
combine 1/3 cup sugar and the cinnamon and sprinkle over dough. Sprinkle
(optional) nuts evenly over dough (a few raisins would be nice also). Roll
up and seal seams.
Slice dough into 12 pieces. Clean kitchen string or thread works best for
this; slip string under roll where you want the cut to be, cross ends over
top of roll and pull. String will slice dough and cause less distortion
than trying to cut with a knife.
Arrange rolls, cut side down, in a pan sprayed with pan coating. Let rise
in a warm place until nearly doubled (about 30 minutes). Meanwhile,
preheat oven to 375 F.
Bake for 20 to 25 minutes or until golden.
Mix powdered sugar, milk, and vanilla together for icing while rolls are
baking. Remove from oven to serving dish and drizzle with icing. Serve
warm. OR, wrap airtight and freeze for up to 3 weeks; thaw and heat in
microwave at serving time on a plate lined with a paper towel or napkin.
Adapted from a Mott's Applesauce leaflet by Linda Shogren
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