Apple Dumplings

Fall-ify your sunday dinner rolls with fres cut apple and a touch of cinnamon.

Becky Low shares this delicious Apple Dumpling Rolls recipe.

1 teaspoon active dry yeast

1⁄4 cup warm water

2 tablespoons sugar

1⁄4 cup sour cream

1 tablespoon butter, melted

1 egg

1⁄4 teaspoon salt

1 1⁄2- 2 cups flour

Water should be the temperature of a baby’s bottle. Stir about 1

teaspoon sugar into warm water; stir in yeast and dissolve. Beat together sugar, sour cream, butter

and egg. Add yeast and 1 cup flour and the salt. Beat until smooth. Gradually stir in enough more

flour to make a soft dough that may be handled. Using either a dough hook on the mixer or place

dough on lightly floured surface and knead until smooth and elastic. Place dough in clean bowl

sprayed with non-stick spray; cover, set in warm place and allow to raise until double in bulk.
tart apple

1 tablespoon fresh orange zest

2 tablespoons sugar

1⁄2 teaspoon ground cinnamon

1/16 teaspoon ground nutmeg

1 tablespoon butter, melted

peel, core and finely chop apple; set aside. Mix together orange zest,

sugar, cinnamon and nutmeg; set aside. Knead excess air from raised dough; on a lightly floured

surface, roll dough out into a 12-inch circle. Spread circle with melted butter; sprinkle sugar mixture

evenly over butter. Using a pizza cutter, cut circle into 12 wedges. At the wide end of each wedge

Place a spoonful of chopped apple. Starting at the wide end roll each wedge over apple and into a

crescent roll. Place rolls on a buttered baking sheet or 9×13 pan. Cover lightly to raise while oven

is pre-heating. Preheat oven to 350 degrees. Remove cover from rolls and bake approximately 20-

22 minutes or until golden brown.
tablespoon concentrated frozen apple juice, thawed

1⁄4 cup sour cream

1⁄4 cup butter

1⁄4 cup sugar

1⁄4 teaspoon cinnamon

Dash Salt

Dash nutmeg

Combine apple juice, sour cream, butter, sugar, cinnamon, nutmeg and

salt in a small pan. Stir until melted and mixture comes to a boil. Simmer gently 3 minutes. Serve

warm over rolls. Rolls and glaze reheat nicely.

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