Yes, this recipe calls for yeast, but honest, it’s pretty easy! And that yeast taste in bread that has risen and massaged by you, is a work of love and antici………………..pation!

Preheat oven to 375 degrees
This makes about 20 rolls

Basic Sweet Roll Dough:
1t plus 1/4 sugar
1/4C warm water
1 (1/4 oz) pkg active dry yeast
1C milk (room temp or just slightly warmed)
1 egg
1/2t salt
4T butter, melted
3 1/2 to 4 1/2C flour (i had to use about 4 1/2 cups)

Apple Cinnamon Filling
4T butter, melted
1/3C sugar
1t cinnamon
1C cooked dried apples, or fresh apples

Glaze
2 1/2C powdered sugar
4T apple juice (or milk)

combine 1t sugar, 1/4C warm water, and packet of yeast
stir to mix and then set aside until bubbly
grease (or butter) 9″ cake pans or a 9 x 13″ baking pan
In large bowl, combine the 1/4C sugar, milk, egg, salt and the 1/4C melted butter
mix well
Add 1C of flour mixture, all of egg mixture, and all of yeast mixture
mix well

Gradually add enough of the remaining flour to make a slightly firm dough
(at this point you’ll need to start using your hands to mix the dough firmly)
on a lightly floured surface, knead the dough until it is smooth. This will probably take about 4-5 minutes.
Shape the dough into a ball
place into a large oiled bowl
turn dough so that all surfaces are lightly oiled
cover and allow to rise in a wam place for about an hour, or until dough has doubled in bulk
punch down and roll into a 10×14 rectangle
brush the dough with melted butter
combine the 1/3C sugar and cinnamon
sprinkle evenly over the dough and top with apples
roll the dough jelly-roll style, starting with the 14″ side
pinch edges to seal
carefully stretch the dough to about 18″
cut into slices about 3/4″ thick
place cut side down in prepared pans
cover and let rise about 45 minutes or until almost doubled in size
bake for 18-20 minutes

when rolls are cooled, combine ingredients for glaze, and spoon onto the rolls