milk,^1 / 2 cup sugar, butter, and salt
and whisk until smooth, until butter
is completely melted. If mixture is
lumpy, transfer to food processor
and pulse a few times until smooth.
Remove from heat and add vanilla.
Let cool until very warm to the touch,
about 110 degrees.
- While mixture cools, in a 1-cup
glass measuring cup, place warm
water, remaining 1 tablespoon
sugar, and yeast. Stir and set aside
for 10 minutes. Yeast will become
foamy, double in size, and reach
the^3 / 4 -cup line. If it does not do so,
the yeast is dead or water was
not at the proper temperature, so
repeat process for another yeast
mixture before proceeding. - In a stand mixer fitted with a whisk
or paddle attachment, combine
potato mixture and yeast mixture.
Beat at medium speed for 1 minute.
Reduce speed to low, and add 2^1 / 2
cups flour. Beat until incorporated
and add remaining 2^1 / 2 cups flour.
Beat for 2 more minutes. - Remove dough from mixing bowl
(it will be somewhat wet and sticky).
Change to a dough hook attachment
and knead on medium speed for 7
minutes. If you do not have a dough
hook, place on a floured surface
and knead by hand for about 2 more
minutes, until dough is soft and
pliable, adding flour as needed to
keep dough from sticking. - To a well-oiled bowl, transfer
dough and rotate to completely coat
in oil. This will prevent dough from
sticking to bowl as it rises. Cover
with a dry kitchen towel and place
in a warm part of the kitchen. Let sit until
doubled in volume, about 1^1 / 2 hours (see
“Chef ’s Tip”). Remove towel and punch
your fist into center of dough to deflate.
Turn dough onto a floured surface, cover
with towel, and let rest for 10 minutes. - For the filling, in a skillet, melt 1
tablespoon butter over medium heat.
Add apple and maple syrup and sauté,
stirring often, until very soft, about 15
minutes. Set aside to cool.
7. On a lightly floured surface, roll dough
into a 13 x 20-inch rectangle. In a small
bowl, combine brown sugar, sugar, and
cinnamon. Brush remaining 4 tablespoons
melted butter over the entire surface of the
dough. Sprinkle evenly with brown sugar
mixture and layer with cooked apples.
8. For the streusel topping, in a medium
bowl, combine sugar, flour, cinnamon, and
salt. Add butter and toss with 2 forks until
mixture appears crumbly. Sprinkle^1 / 3 of
streusel topping over cooked apples.
9. Lightly grease a 9 x 13-inch pan. With
long end toward you, roll dough evenly into
a log. With seam side down, use a sharp
knife to cut log in half. Cut each half into
6 equal pieces to make 12 cinnamon rolls.
Place rolls, cut side up, into prepared pan,
in 4 rows with 3 rolls in each row, leaving
some space between them.
10. Brush top of dough with milk and
sprinkle with remaining streusel, gently
patting down to adhere to dough. Cover
with a dry kitchen towel and place in a
58 VegNews HOLIDAYS 2019
apple pie
cinnamon rolls