1 cup milk
2/3 cup sugar
1 1/2 tbl active dry yeast
1stick soft butter
2 large eggs
1tsp vanilla extract
lemon zest from one lemon
3 cups all purpose flour
11/4 cups whole wheat pastry flour
5 large size apples, peeled, cored and cut into small cubes and put them into a lemon water bath in the meantime.
1 cup quick oats, or if you don’t have quick oats, pulse regular oats in the food processor for 5 seconds to get a finer texture
1/2cup whole wheat pastry flour
4tbl soft butter
1/2 cup chopped walnuts, almonds(optional)
1/2 cup cinnamon chips(optional)
3tbl finely chopped crystallized ginger
1/2 cup packed brown sugar
3/4 cup powdered sugar
2tbl lemon juice
3tbl butter, melted and cooled
1tbl heavy cream
Make the Dough
Sift together flours and set aside
Into the bowl of standing mixer add: warm milk(90F), yeast, sugar and stir. Let sit for about 5 minutes, until it becomes foamy on the top.
Fit the mixer with a hook.
To the foamy yeast mixture add soft butter, lightly beaten eggs with vanilla extract, lemon zest, salt and flour.
Start beating at medium speed, my stand mixer allows me to beat yeast dough at speed 2, so I used this speed.Beat for about 10-15 minutes. First it will look like there is too much flour, but don’t add any more it will come nicely together. Once you have a soft and uniformed dough scrape it out onto a lightly floured work surface and knead the dough few times, until it comes to a ball.
Transfer the dough into a lightly oiled bowl, cover with plastic wrap and let rise in a warm and drift free place for about 1 to 2 hours.
Line 2 1/2 muffin pans with double cupcake liners,spray with pam spray, set aside.
Combine soft butter, flour, sugar and quick oats, work the mixture with your hands until butter is evenly distributed and mixture is moist, add the rest of the ingredients, except apples and set aside.
Pat dry all apple cubes with a clean paper towel or a clean kitchen towel.
Once your dough is ready, turn it out onto a lightly floured work surface and cut it in half. I find it is easier to work with one half at a time, return the other to the bowl and let it rest for few more minutes.
Roll the half of the dough into a rectangle, about 1/4 inch thick. Spread half of the dry filling on the top and then spread the half of the apples evenly on the top. Tightly roll up the dough to form a long log. Using a sharp knife cut about 1.5 inch thick piece and put the pieces cut side up into the muffin cavity, if you need to you can fit them slightly with your fingers.. Repeat with remaining dough.Cover muffin pans with a clean towel and let the roll rise again, about 1.5 hours.
Preheat oven to 415F. Bake rolls for about 18-20 minutes, until tops are golden brown.
While rolls are baking prepare the glaze.
Whisk all the ingredients together, pour into a small dish,cover and set aside.
Dipping Rolls in Glaze
Once the rolls are baked, remove them from the pan, wait about 5 minutes and then dip each roll into the glaze, gently shake of excess and let cool to room temperature.
This recipe can be prepared ahead and baked later. Once you have have unbaked rolls in the muffin pan, you can cover them with plastic wrap and store them in the fridge till the next day. Simply return rolls to room temperature and let rise in warm spot and bake as directed above.