Combine milk and honey in a medium saucepan. Cook over medium heat until lukewarm (110 degrees). Remove from heat. Transfer to a large mixing bowl. Sprinkle yeast over milk mixture and let stand for 5 minutes. Add shortening, egg, salt, and 2 cups flour to yeast mixture. Beat with an electric mixer on LOW for 30 seconds, scraping sides of bowl. Continue beating on medium speed until smooth. Stir in as much of the remaining flour as you can.
When you crave a sweet and gooey breakfast roll, indulge in this lower sugar apple sticky roll.
Servings and Ingredients
|1 ¾ c. Hy-Vee 2% reduced-fat milk|
|⅓ c. Hy-Vee honey|
|1 package(s) active dry yeast, 2-1/4 tsp.|
|¼ c. Hy-Vee shortening|
|1 Hy-Vee large egg|
|2 tsp. kosher salt|
|5 to 6 c. Hy-Vee all-purpose flour, divided|
|1 tbsp. Hy-Vee salted butter, melted|
|1 c. Hy-Vee chopped pecans|
|2 Gala apples, cored and finely chopped|
|½ c. Hy-Vee brown sugar, packed|
|1 tbsp. Hy-Vee ground cinnamon|
|⅔ c. Hy-Vee 100% pure maple syrup|
Things To Grab
- Medium saucepan
- 2 large bowls
- Electric mixer
- Plastic wrap
- Medium bowl
- Sheet pan
- Wire cooling rack
- 2 standard muffin pans
- Hy-Vee nonstick cooking spray
- Rolling pin
- Small saucepan
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place dough in a lightly greased large bowl; turn once to grease surface. Cover and let rise in a warm place for 1 hour or until double.
Preheat oven to 350 degrees. Combine melted butter and pecans in a medium bowl. Spread mixture onto a baking sheet. Bake for 8 to 10 minutes or until pecans are toasted, stirring once halfway though. Cool on a wire rack. When cool, stir in apples, brown sugar, and cinnamon.
Spray two standard muffin pans with nonstick spray; set aside. Remove risen dough from bowl; divide in half. Roll one portion on a lightly floured surface into a 16x10-inch rectangle. Spread half of the apple mixture on top. Tightly roll dough, beginning at one long side. Pinch the edges to seal. Using a serrated knife, trim both ends. Then, cut the roll into 12 even slices. Arrange rolls in one of the prepared muffin pans. Repeat with remaining dough and apple mixture. Cover rolls and let rise for 1 hour or until double.
Bake for 20 to 25 minutes or until risen and golden brown. Let stand in pan on a wire cooling rack for 5 minutes. Loosen rolls from sides of muffin pans with a spatula and invert onto a serving platter. Place maple syrup in a small saucepan; bring to boiling. Gently boil until reduced to 1/2 cup. Brush glaze over rolls before serving.
Hyvee Culinary Expert TipTo bake in round pans, prepare recipe as directed, except spray 2 (8-inch each) round baking pans with nonstick cooking spray and arrange 12 rolls in each pan. Continue as directed and bake at 350 degrees for 30 to 35 minutes.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 180mg
- Total Carbohydrates: 38g
- Protein: 4g