| Yield | |
|---|---|
| Source | |
| Prep time | 15 minutes |
| Recipe Types | breads |
This is a refrigerator roll that will keep up to 4 or 5 days (if there is any left) if the towel is kept damp (not wet). Two things in this edit: I use bulk yeast if using packages of yeast, use 2 packets (they come in 3 packets to a package) and if you do not care about fat, equal measure of shortening or butter for the applesauce.
| 2 | T | yeast |
| 2 | c | very warm water |
| 1⁄2 | c | sugar |
| 1⁄4 | c | unsweetened applesauce |
| 1 | egg | |
| 6 1⁄2 | c | flour |
In a large mixing bowl, sprinkle the yeast onto the very warm water. Add sugar and "proof" the yeast (is it clumping? then is proofed that it is working) Stir in the applesauce and egg and add the flour until the dough is easy to handle (between 6 1/2 to 7 cups). Cover with wax paper and then cover that with a damp (not wet) tea towel. Place in refrigerator. Keep the towel damp and you will have rolls for up to 5 days (if there is any still there in 5 days).
About an hour or 2 before baking, spray muffin tins with non-stick spray. Shape rolls - if using regulare muffin tins, 3 walnut size balls makes cloverleaf rolls or one large ball can be cut with a scissors (top) at right angles for 4ths of left as one large ball as a roll. OR use mini-muffin pans - one walnut size ball per roll. Either way, bake at 400 for about 15 minutes (until golden brown). Gently butter tops and remove from pans into a bread basket and serve.
This is a recipe I give to young lady guests as a sock it to their friends recipe. As I tell them, everyone knows about the dinner in the crock pot, BUT you have worked all day and serve these rolls with the dinner - WOW because they are obviously NOT "poppin' fresh" rolls.......
K, Just wanted to let you know that this has become our "go-to" bread recipe at home. We LOVE it! So easy...very forgiveable. I've got a batch rising right now next to the woodstove. It tastes SO good when we cook it in the woodstove...ahhh, comfort food at it's best.
Thanks again for posting it! 
I wasn't able to do these for Christmas, but I just made them a few nights ago. The family LOVED them. I loved them, too. I couldn't believe how EASY they were. I used shortening in them. Next time, I think I am going to add a little salt and maybe some herbs. I would like to try it using whole wheat flour. I have a grain grinder and we grind our own wheat berries. I can't wait to try it.
Thanks!!!
The original recipe has 2 tsp of salt. I cook without it and most people do not even notice. The salt shaker is on the table and is so rarely used that I only fill it once every 12 to 18 months. I do butter the tops of the rolls for me (DH whines if there is butter - fat - on his even though it is so minimal).
OK, the question was asked about whole wheat for these rolls. I made them today with 3 cups of whole wheat flour and 3 to 3 1/2 cups white flour. They turned out great. Did not raise quite as much as usual (or else I did not give them enough time - I did push it a bit) but they were quite tasty.
Suggestion - put your very warm water in the bowl, add yeast and sugar. Give it a minute or 2 to "proof" the yeast. Then add the egg and applesauce (or shortening or butter) before adding the flour. That way you will know before you get to the flour if your yeast is going to work.
I made them as well, but they didn't turn out too good
I think I had dud yeast though, I wondered about that as I made them. They didn't rise much in the pans so they were little and on the hard side. I put them out for dinner anyway..it was just my immediate family anyway. After our house returns to normal (if there every is such a thing 
) I am going to try them again, with fresh yeast!
OK, those who made them...... how were they?
I made them. The leftover dough is in my fridge under wax paper and a damp, not wet, towel, as you said. I liked them and so did DH. I think I made a boo-boo with the recipe though. I think I had too much yeast in there. First I thought I hadn't put the right amount of applesauce in because I expected sweet and wasn't tasting sweetness, so I went back and reviewed the recipe and think it must be too much yeast. I used the one small ball of dough in the mini muffin tins and they came out a nice size, not too much and not too too small. I'll probably cook up what I have left over and then start with a fresh batch. Can I halve the recipe or will that cause any problems? Also, when you say to add flour until it's easy to handle, my dough was a bit sticky. Should I have added flour until it stays together in a ball or is sticky okay? I guess it's no secret that I haven't exactly mastered breakmaking 101 yet.
Half recipe should not be a problem. This is a bread - it is not sweet. The unsweetened applesauce is a substitute for the fat. I do not use shoretening or butter in recipes because of my walking cholesterol factory - otherwise known as DH. Slightly sticky is OK. Do not be afraid to play with it. Add a bit more flour - try scattering a bit of flour on the counter and kneading it into the dough until it is just right to your touch. A bit of practice is all it takes. If they came out OK, you and your DH liked them, then you made them correctly.
When doing a half recipe use one egg white and toss the yolk and you will have your 1/2 egg.
Okay, I made the balance of them tonight and I did mix in a tiny bit more flour. Much easier to handle and the consistency of the baked rolls didn't change. I used the large muffin tins and dropped in about a golf ball sized piece. Came out a perfect size.
I am going to try them for Christmas as well. I can't wait! I'll give you the opinions of the other 10 people who will be eating devouring them with me... Merry Chirstmas!
I am making these for Christmas dinner! Can't wait to try them!
can i substitute whole wheat flour? mmmmmmm ... don't you just love the smell of bread baking?
All I can say is try it. I would not go more than half & half or perhaps 4 whole wheat to 2 all-purpose. I have never made them withthe whole wheat. Will have to try it.
Edited to add that I absolutely LOVE the aroma of baking bread. I never tire of making bread. And it is one thing I am DARN good at.