Challah Apple Rolls

By commercecook

Ingredients

• 4 teaspooons active dry yeast
• 1/4 cup sugar
• 1/4 cup canola oil
• 4 egg yolks
• 3-1/4 cups flour
• 1-1/4 teaspoons salt
• 1 egg slightly beaten
• 1 tablespoon unsalted butter
• brown sugar to taste
• 6 apples peeled, cored and diced
• honey
• butter
• cinnamon

Details

Adapted from snackinginthekitchencom

Preparation

Step 1

1. Whisk yeast into 1 cup warm water (about 115 degrees) Allow to sit for 10 minutes - you want to check the yeast is active - it will bubble up and foam.
2. Pour yeasty water into a large mixing bowl. Add sugar, oil and egg yolks. Whisk to combine.
3. Add flour and salt, stir to combine. Place the dough on a lightly floured surface and knead until smooth abut 10 minutes. I put the dough in the mixer with a dough hook instead. I had to add a little more flour because it was so sticky. I think I left it about 10 minutes..
4. Preheat the oven to warm. Lightly oil the dough and place in a large slightly oiled bowl. Cover with plastic wrap and set inside the oven. Turn the oven off. Set aside for an hour. The dough should double in size.
5. While the dough is rising, melt butter and brown sugar in a heavy pan over medium heat. Add apples and cook, stirring occasionally until apples are softened. I added cinnamon to taste. You can also add honey. Allow apples to cool completely.
6. After an hour, uncover the bowl. Gently punch the dough, cover it up again and let rest to another 45 minutes. If the oven is cool, put it back on warm for a minute.
7. Preheat oven to 350 degrees. Divide dough in half. Using half the dough at a time, form it into a rectangle on a lightly floured surface. Cover evenly with half the apples. Lightly drizzle with honey. Roll up the dough and using a bench scraper, cut into 12 pieces. Place each piece, cut side up, into a buttered muffin tin. Lightly brush with a beaten egg. Repeat with the other half of the dough.
8. Cover the muffin tins, allow to rest for another 30 minutes. Bake in oven for 25-28 minutes.
9. Brush with honey when they are taken out of the oven for a shiny finish on the challah.