Ingredients
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DOUGH 1 1/2 cups unbleached flour 2-3 tablespoons sugar (brown or granulated) 1 1/2 teaspoons Rapid Rise yeast 1/4 teaspoon salt 1 cup applesauce 1 egg white 3/4 cup whole wheat flour FILLING 2 tablespoons maple syrup 1 teaspoon ground cinnamon 1/2 cup raisins or dates GLAZE 1/3 cup maple syrup
Procedure
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To make the dough, mix unbleached flour, sugar, yeast, and salt, and set aside.
Place the applesauce in a small saucepan, and heat until 125-130 degrees F. Add
applesauce to flour mixture, and stir for 1 minute. Stir in the egg white. Add 2
tablespoons of the whole wheat flour to the dough, and stir well. Continue to
add the flour in 2-tablespoons portions until a stiff dough is formed. Knead
dough for 5 minutes on a flat surface sprinkled with 2 tablespoons of flour.
Gradually add enough of the remaining flour to form a smooth, satiny ball of
dough. Scrape the surface, and sprinkle it with flour. Return the dough to the
surface. Use a rolling pin to roll the dough into a 10-x-12-inch rectangle.
Combine 2 tablespoons of maple syrup and the cinnamon, and spread the mixture
over the dough to within 1/2 inch of the edges. Sprinkle the raisins and/or
dates over the syrup, and roll the rectangle up jelly-roll style. Lightly coat a
9-inch round pan with nonstick cooking spray (nonfat), and pour 1/3 cup of maple
syrup over the bottom of the pan. Cut rolled-up dough into 1-inch slices. Lay
slices in the pan, cut side up, spacing them 1/2 inch part. Cover the pan with a
kitchen towel, and let rise in a warm place for about 30-35 minutes. Bake at 350
degrees F for 20 minutes, or until lightly browned. To loosen the rolls, run a
knife around the edge of the pan. Immediately place the rolls onto a plate.
Serve warm. Makes 12 rolls.
