Store-bought apple butter pulls double duty in these marvelous morning buns: it's spread onto the dough before rolling, and it's simmered with brown sugar and butter for the sticky-sweet glaze. Toasted pecans and dried currants scattered throughout add just the right amount of texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 13h35m
Yield Makes 12
Number Of Ingredients 17
Steps:
- Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
- Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush two 8-inch cake pans with butter; set aside.
- Filling: In a bowl, stir together butter and apple butter. In another bowl, combine brown sugar, cinnamon, and salt. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter mixture, leaving a 1/2-inch border on far long edge; top with brown-sugar mixture, pecans, and currants. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared pans; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
- Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in pans on a wire rack, 10 minutes.
- Glaze: Meanwhile, heat brown sugar, butter, apple butter, and 1 tablespoon water in a saucepan over medium, stirring, until simmering; cook 1 minute. Drizzle over rolls; let cool at least 20 minutes. Serve.
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Mr Qazi
[email protected]These are the best pull-apart rolls I've ever had. They're so soft and fluffy, and the filling is perfectly sweet and gooey.
Aracely Aguilar
[email protected]These rolls are so easy to make and they taste amazing. I will definitely be making them again and again.
Darrell Withers
[email protected]I've made these rolls several times and they always turn out perfect. They're a family favorite.
Arnold Masha
[email protected]These rolls are the perfect fall treat. They're warm, comforting, and delicious.
Jason Deel
[email protected]I made these rolls for a bake sale and they sold out in minutes.
Daniel Kumolu_johnson
[email protected]These rolls are so soft and fluffy. They just melt in your mouth.
Opu Vai
[email protected]I love the combination of apples, pecans, and cinnamon sugar in these rolls.
Stacey Brown
[email protected]These rolls are perfect for a special occasion breakfast or brunch.
Mukose Azedi
[email protected]I'm not a very experienced baker, but these rolls turned out great. I'm so glad I tried this recipe.
Halesen Demsew
[email protected]These rolls are so easy to make and they taste amazing. I will definitely be making them again.
Laxman Sunar
[email protected]I made these rolls for a potluck and they were a huge success. Everyone loved them!
Mickey Mouse
[email protected]I followed the recipe exactly and the rolls turned out perfectly. They were so good that I ate two of them right away!
MArsalankhan Arsi
[email protected]These were delicious! I made them for my family for breakfast and they loved them.
Miss Lissa
[email protected]I've made these rolls several times now and they always turn out great. They're so soft and fluffy, and the filling is perfectly sweet and gooey.
Mono Chrome
[email protected]These apple pecan pull-apart rolls were a hit at my holiday party! They were so easy to make and turned out beautifully. The combination of apples, pecans, and cinnamon sugar was perfect.