Mini Apple Crescent rolls are perfect for breakfast on a cold morning with a steaming cup of tea or coffee. These sweet rolls are soft inside with an apple and cinnamon flavor and slightly crusty outside. Make a small slit, slather butter or jam of your choice and enjoy! The recipe is quite simple if you follow the steps. Bake a batch today to surprise your family at the breakfast table. Sonali, a culinary expert, will write a regular column, every alternate Friday, beginning today, exclusively in Different Truths.
The cooler weather is upon us and the Christmas is just a month away which means the baking season is here too. Growing up, it was a tradition in our family to bake a fruit cake for the Christmas and a chocolate cake for the New Year. I enjoyed helping my Mom sift the flour, chopping the fruits and mixing the batter. That was so much fun and to keep the tradition going, I bake quite a few cakes and cookies during this time of the year. I enjoy baking and for the last couple of years have learned the art of baking breads. It seemed to be quite intimidating at first but if you know the tricks then baking breads at home is a breeze.
Baking a yeast bread at home needs patience, time and a good quality yeast, which will make the bread soft and fluffy. You may use either the active dry yeast or the instant yeast that is readily available in any super market. If you are using active dry yeast, you need to proof the yeast first and continue with the rest of the process. For instant yeast, you may straight away use in the recipe along with the other ingredients. Proofing yeast means to activate the yeast which is in a dormant stage. Right temperature of water or milk i.e., around 100 to 110 F and a spoonful of sugar will activate the yeast to be used in the recipe.
These mini Apple Crescent rolls are perfect for breakfast on a cold morning with a steaming cup of tea or coffee. These sweet rolls are soft inside with an apple and cinnamon flavor and slightly crusty outside. Make a small slit, slather butter or jam of your choice and enjoy! The recipe is quite simple if you follow the steps. Bake a batch today to surprise your family at the breakfast table. Happy Baking!
Preparation Time: 20 minutes Baking Time: 20-25 minutes
Other Time: 90 minutes
Active Dry Yeast: 2 ¼ teaspoons
Salt: ½ teaspoon
Sugar 4 tablespoons divided
Apple Puree/ Sauce: 2 tablespoons
Large Egg: 1
Butter: 50 gm melted and cooled at room temperature
Warm Milk: 1/3 cup temp around 100-110 F
Ground Cinnamon: 1 tablespoon
Milk: Two tablespoons for the glaze
Melted butter: 1 tablespoon to brush on top after baking
In a small bowl add the warm milk, dry yeast and 1 tablespoon of sugar. Mix well and let it proof for five minutes. Meanwhile, in a large bowl, combine the flour, salt and one tablespoon of sugar. After five minutes, when the yeast mixture is all bubbly and frothy, add in to the flour mixture. Add the apple puree and the melted butter. With a wooden spoon mix together until it starts to form a dough. Transfer the dough to a lightly floured surface and knead for 5-7 minutes or until the dough forms in to a smooth ball. Transfer the dough to a lightly greased bowl and cover with a cling wrap and let it double in size for an hour at a warm place.
Mix the remaining sugar and ground cinnamon to make cinnamon sugar. When the dough is double in size, transfer it on to a work surface. Gently press and knead for couple of minutes. Divide the dough in two equal parts. Roll one part of the dough into a circle, about 12-inch in diameter. Sprinkle half of the cinnamon sugar and cut into 12 equal wedges. Take one wedge of dough and roll from the wider end. Place on to a baking sheet lined with baking paper. Repeat with the rest of the dough. Keep some space in between the rolls. Lightly cover the rolls with a cling wrap and let it rise for another 30 minutes in a warm place. While the rolls are resting, preheat the oven to 180 C (350 F). Lightly brush the tops with milk and bake for 20-25 minutes in the pre-heated oven or until the rolls are golden brown in colour.
Transfer the tray on to a cooling rack and brush butter on top. Let the rolls cool slightly before serving.
Store the rolls in an airtight container for two days at room temperature. Lightly warm up in the oven before serving. To make the apple puree, peel, core and chop an apple. Transfer to a saucepan with one tablespoon of water. Cook until soft. Cool and blend it to make a puree.
Photos styled and shot by the author.
Sonali Chakraborty is a food blogger, self-taught food photographer and stylist. She is a true Bong at heart. She loves to travel and listens to music.