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Apples & Honey Rolls by Molly Yeh
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Apples & Honey Rolls by Molly Yeh

Apple and Honey and Marzipan Rolls by Molly Yeh 
Makes 12 rolls
 

Ingredients
1 c (236ml) almond milk, warm (105-110ºf)
2 1/4 tsp active dry yeast
1 tsp + 1/4 c (50g) sugar
4 1/2 c (585g) all-purpose flour
1 tsp kosher salt
1 tsp cinnamon
a pinch of cardamom
2 large eggs
1/2 c (100g) flavorless oil
1/4 c (84g) honey
1 tsp vanilla

 

Filling
3/4 c (204g) apple butter, store-bought or homemade
1 tsp cinnamon
6 oz (170g) almond paste, grated on the big holes of a box grater or finely chopped
Eggwash: 1 large egg beaten with a splash of water

 

Frosting
1 1/2 c (192g) blanched almonds
1/4 c (84g) honey
Zest from 1/2 a lemon
1/4 tsp kosher salt
1 tsp almond extract
6 tb (89ml) almond milk
Toasted sliced almonds, for topping


Instructions
Combine the milk, yeast, and 1 teaspoon of sugar and swirl together. Let sit for 5 minutes, or until foamy on top.

In a large bowl or bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, salt, cinnamon, and cardamom. In a medium bowl, whisk together the eggs, oil, honey, and vanilla. Stir the yeast mixture and the oil mixture into the dry mixture and then knead, either on a work surface or with the dough hook, adding more flour as needed, until the dough is smooth and slightly sticky, 7-10 minutes. Place in an oil bowl, cover with plastic wrap, and let rise for 1 1/2-2 hours, or until doubled in size. 

Turn the dough out onto a clean surface and roll it out into a large 18” x 12” rectangle. Spread it with the apple butter and sprinkle with the cinnamon and almond paste. Roll it up tightly the long way, and pinch the edges to seal. Cut into 12 rolls and place evenly spaced in a 9” x 13” baking dish (3 rows of 4). Cover with plastic wrap and refrigerate overnight, or let rise at room temperature for another hour and then go directly to the baking step.

When ready to bake, remove the rolls from the refrigerator and let sit at room temperature for 1-2 hours, until puffy. Preheat the oven to 350ºf. Remove the plastic wrap and brush with the egg wash. Bake until the rolls are lightly browned; begin checking for doneness at 35 minutes. 

To make the frosting: Blend the almonds in a food processor, scraping the sides occasionally, until creamy and spreadable, about 5-10 minutes. Add the honey, lemon zest, salt, and almond extract and continue to blend (it may clump together at this point up that’s ok) as you drizzle in the milk. Blend until creamy. This can be made the day before and stored in the fridge.

When the rolls come out of the oven, spread them with the frosting, sprinkle with the almonds and serve.


http://mynameisyeh.com/mynameisyeh/2019/9/apple-and-honey-and-marzipan-rolls
Booklet Section: Symbolic New Year Foods 
Source: Molly Yeh: http://mynameisyeh.com/mynameisyeh/2019/9/apple-and-honey-and-marzipan-rolls

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