HomeBread Recipe ➟ 12 √ Gold Medal Bread Flour Recipes

√ Gold Medal Bread Flour Recipes


Gold Medal Unbleached Bread Flour 5 0 lb Bag Walmart from gold medal bread flour recipes , image source: www.walmart.com

Ingredients

12 servings

  1. Filling
  2. 1/3 cup granulated sugar
  3. 1 tsp ground cinnamon
  4. 1 medium cooking apple, peeled and chopped (1 1/2 cups)
  5. Rolls
  6. 3 cup to 3 1/2 cups Gold Medal® all-purpose flour or Better for Bread™ bread flour
  7. 1/4 cup granulated sugar
  8. 1 tsp salt
  9. 1 packages regular or quick active dry yeast
  10. 1/2 cup applesauce
  11. 1/4 cup butter or margarine
  12. 1/2 cup milk
  13. 1 egg
  14. 1/2 cup packed brown sugar
  15. 1/2 cup applesauce
  16. 3 tbsp butter or margarine, melted
  17. 1/2 cup chopped walnuts
  18. 2 tbsp butter or margarine, softened

Steps

10 hours 35 mins

  1. In medium bowl, mix filling ingredients. Set aside. In large bowl, mix 1 cup of the flour, 1/4 cup sugar, the salt and yeast.  
  2. In 2-qt saucepan, cook 1/2 cup applesauce, 1/4 cup butter and the milk over medium heat, stirring constantly, until very warm (120-130°F). Add warm mixture and egg to flour mixture; beat with electric mixer on low speed until moistened. Beat on medium speed 2 min. Stir in enough remaining flour to make dough easy to handle.  
  3. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 min or until smooth and springy. Place in large greased bowl, turning dough to grease all sides. Cover and let rise in warm place 45-60 min or until double. (Dough is ready if indentation remains when touched.)  
  4. Grease bottom and sides of 13×9″ pan with shortening. Mix brown sugar, 1/2 cup applesauce, 3 Tbsp melted butter and the walnuts in pan; spread evenly.  
  5. Gently push fist into dough to deflate. Roll dough into 15×12″ rectangle. Spread 2 Tbsp softened butter over dough; sprinkle with filling. Tightly roll up rectangle, beginning at 15″ side; pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into twelve 1″ slices. Place slightly apart in pan. Cover and refrigerate at least 8 hr but no longer than 48 hr.  
  6. Before baking, let rolls stand at room temperature 30 min (rolls will not rise during this time). Heat oven to 400ºF. Bake 20-25 min or until golden brown. Cool in pan 1 min. Place heatproof serving platter or tray upside down onto pan; turn platter and pan over. Let stand about 1 min so caramel can drizzle over rolls; remove pan. Serve warm.  

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