I love the fresh, crisp apples you can only get in the fall, picked directly off the tree or bought at the farmer’s market.
At the house where I grew up in Denmark, we had two apples trees in the backyard that usually produced lots of apples. We would end up with bucket loads and my mom made all kinds of apple treats, savory and sweet ones.
I don’t have an apple tree in my backyard now but whenever I go to an orchard to pick apples with my family, I always come home with bags full of apples. We eat lots of them, actually it’s probably mainly me who eat them, but I also love to bake with them. Last week I made a cinnamon roll wreath filled with apples and drizzled with a boiled apple cider frosting. Today I made whole grain rolls with apples and cinnamon. Even though they contain no sweetener (besides the apples), they still remind me of cinnamon rolls. The smell that filled the kitchen as they were baking in the oven was so warm and comforting, and the taste so satisfying.
I thought I would share the recipe and perhaps you’ll try them. I hope you do!
- 1 2/3 cup cold water
- 1/2 cup plain yogurt
- 175 gr shredded apple
- 100 grains blend that includes oats (I use Harvest Grains Blend from King Arthur Baking)
- 1 tsp cinnamon
- 1/4 tsp cardamom (optional)
- 1 tsp salt
- 100 gr white whole wheat flour
- 2 tsp active dry yeast
- approx. 400 gr unbleached all-purpose flour
- 1 beaten egg for egg wash
- Combine the water, yogurt, apple, grains blend, cinnamon and cardamom (if using) in a large bowl and let the mixture sit for a few minutes.
- Add salt, white whole wheat flour and yeast.
- Stir well and slowly add as much flour as needed (may need a bit more or less than stated). The dough should be slightly sticky.
- Cover the bowl and place it in the fridge overnight.
- The next day, take the dough out of the fridge. Cover a cookie sheet with parchment paper.
- Shape 12 rolls and place them on the cookie sheet. Leave them to rest on the counter for 30 minutes.
- Turn the oven on and let it preheat to 350 degrees F.
- After 30 minutes, brush the rolls with egg wash and bake for 17-20 minutes until slightly brown.
- Let the rolls cool on a rack.