Whole Wheat Apple and Pecan Rolls


2 cups whole wheat flour
2 cups white flour
1 ¼ cups milk
¼ cup sugar
2 ½ teaspoon salt
¼ cup margarine or butter
¼ cup honey
½ cup warm water
2 packages baking yeast
½ cup finely chopped apple (peeled)
½ cup chopped pecans


Mix the white and whole wheat flour together and set aside.  Heat the milk in a small sauce pan but do not boil.  Stir in sugar, salt, margarine or butter, and honey and mix.  Set aside to cool.

Add ½ cup warm water to a large bowl and stir in the yeast.  Add the milk mixture.  Then stir in the flour.  Batter should be thick but light enough to mix through.  Cover with a clean cloth and place in a warm place to rise.  The dough should double in size. 

Once the dough has risen, fold in the apple and pecan pieces.  Lightly grease 18 large muffin cups and spoon the batter into them.  Cover and set aside to rise until double.  Once doubled again bake at 375F for approximately 20 to 25 minutes until baked through.  Remove to a wire rack to cool completely. 

Note: When setting the dough aside to rise make sure you place it in a warm place (a little warmer than room temperature) and away from any drafts.

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