One more apple treat to share. 🙂 We ate these rolls as a special snack and re-warmed them for breakfast the next day as well.
The recipe for these miniature “monkey breads” was adapted from King Arthur Flour.com, but I was inspired to top them with apple cider glaze from davebakes.com.
The apple cider glaze gave them an unexpected tanginess. Tasty and fun.
Yield: 16 rolls
For the Dough:
- 1 cup (113g) white whole wheat flour
- 2 cups (240g) unbleached all-purpose flour
- 1 1/4 teaspoons (8g) fine sea salt
- 3 tablespoons (32g) potato flour
- 3 tablespoons (50g) light brown sugar or dark brown sugar, packed
- 1/2 teaspoon baking soda
- 2 1/4 teaspoons instant yeast
- 4 tablespoons (57g) butter, room temperature
- 1/2 cup (113g) lukewarm milk (I used 2 percent milk)
- 1/2 cup (113g) lukewarm water
For the Topping:
- 1/4 cup (4 T) granulated sugar
- 2 tsp cinnamon
- 1 heaping cup (128g) cored, chopped apple, peeled or unpeeled (I used Pink Lady apples)
- raisins, optional (I omitted them)
For the Glaze:
- 2 cups apple cider, reduced, optional
- 2/3 cup (74g) confectioners’ sugar
- pinch of fine sea salt
- 1 T (14g) milk (I used 2 percent milk)
- 1 T unsalted butter, melted
To Make the Dough:
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, mixing and kneading to make a smooth, soft dough. It may seem dry at first, but as you knead it’ll soften up.
- Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy (though not necessarily doubled in bulk). (I used a proofing oven.)
- Lightly grease paper muffin cups, and use them to line 16 cups (8 cups in each) of two standard muffin tins.
- Gently deflate the dough, and divide it into 16 pieces; each will be about 1 1/2 ounces (44g). Round each piece into a flattened ball.
- Working with one piece at a time, use a bench knife (or regular knife) to cut the dough into 8 wedges. Don’t worry about being precise; pieces can vary in size.
To Make the Topping and Form the Rolls:
- Ration the chopped apple into 16 piles, each pile should be about a generous tablespoon.
- In a small bowl, combine the granulated sugar and cinnamon with a whisk.
- Roll or shake four dough pieces in cinnamon sugar, and place them into a muffin cup.
- Sprinkle with raisins, if using, and chopped apple.
- Roll the remaining four dough pieces in cinnamon sugar; top the filling with these remaining four pieces of dough.
- Repeat with the remaining balls of dough, raisins, and apple.
- Sprinkle the top of each roll with an additional 1/4 tsp cinnamon sugar.
- Cover them lightly with lightly greased plastic wrap, and let them rise for about 2 hours, until they’re noticeably puffy. (I used a proofing oven.)
- Toward the end of the rising time, preheat the oven to 350°F, preferably on convection.
- Uncover the risen rolls, and bake them for 14 minutes, on convection, or up to 17 minutes, until they’re a light golden brown. Don’t let them darken too much; they’ll be dry.
- Let the rolls cool in the pan for 5 minutes before removing and placing on a wire rack.
To Make the Glaze & to Finish:
- Place the cider in a pot over medium heat. Cook for 20-25 minutes, or until reduced to about 1/4 cup. Set aside. (If the cider cools, it must be rewarmed in order to add it to the glaze mixture.)
- Combine the confectioners’ sugar, salt, milk, and butter. Add 2 to 4 tablespoons of reduced cider, to taste.
- Adjust the consistency of the glaze by adding more milk or more reduced cider.
- Using a spoon, drizzle the rolls with glaze.