Apricot Breakfast Rolls
Apricot Breakfast Rolls takes approximately 1 hour from beginning to end. One portion of this dish contains roughly 6g of protein, 2g of fat, and a total of 233 calories. For 47 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 60 foodies and cooks. It works well as a cheap morn meal. If you have active yeast, fruit, whole wheat flour, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Apricot Ham Rolls, Apricot-Pecan Cinnamon Rolls, and Apricot Breakfast Cake.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup confectioners' sugar
1/2 teaspoon cold fat-free milk
3-1/2 to 4-1/2 cups all-purpose flour
1 jar (14-1/2 ounces) apricot spreadable fruit, divided
1/2 teaspoon ground cinnamon
2 cups warm fat-free milk (110° to 115°)
1 teaspoon salt
1/2 cup warm water (110° to 115°)
1 cup whole wheat flour
Equipment:
bowl
baking pan
wire rack
Cooking instruction summary:
Directions In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls. Yield: 1 dozen. Originally published as Apricot Breakfast Rolls in Light & TastyAugust/September 2003, p14 Nutritional Facts One roll equals 271 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 225 mg sodium, 60 g carbohydrate, 2 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
2. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes.
4. Roll into an 18-in. square.
5. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon.
6. Roll up jelly-roll style; pinch seam to seal.
7. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
8. Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread.
9. Drizzle over rolls.
Nutrition Information:
covered percent of daily need
