Ingredients
½cupmilk,warmed to 110 degrees F
1¾tspactive dry yeast
½cupsour cream
⅓cupgranulated sugar
1tspsalt
1large egg
1tspvanilla extract
2tbspvegetable oil
2tbspbutter,melted
3¼cupsall purpose flour
2cupsGranny Smith apples,(from about 3 medium), slightly packed, peeled and grated
2tsplemon juice
¾cuplight brown sugar,packed
1tbspcinnamon
¼tspnutmeg
¼cupbutter,halfway melted
2tbspbutter,melted
2cupspowdered sugar
5tbspapple juice,reserved
½tspvanilla extract
Preparation
Add yeast to warmed milk in a liquid measuring cup and whisk to dissolve. Let rest for 5 the 10 minutes.
Meanwhile, add sour cream, granulated sugar, salt, egg, vanilla extract, vegetable oil, and melted butter to the bowl of an electric stand mixer.
Add milk mixture. Set stand mixer with the whisk attachment and blend mixture to combine.
Add in 1½ cups flour and blend until combined, then switch to hook attachment and slowly add in the remaining 1½ cups flour.
Knead the mixture for about 5 minutes until smooth and elastic, adding in additional flour as needed to create a soft dough. (It should pull away from the sides of the bowl and may slightly stick to the bottom).
Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rise in a warm place until double in size, about 1½ to 2 hours.
During the last few minutes of rising, grate apple and place in a bowl, then toss with lemon juice and set aside.
In a separate small mixing bowl, whisk together brown sugar, cinnamon, and nutmeg. Set aside.
Punch dough down. Roll out onto a clean, lightly floured work surface to about a 19×13-inch rectangle.
Brush top evenly with ¼ cup butter and sprinkle with cinnamon-sugar mixture and spread into an even layer.
Squeeze 6 tablespoons of the excess liquid from apples into the mixing bowl by lifting and pressing grated apples against the sides of the bowl (or just squeeze with hands). Reserve juice for the glaze.
Sprinkle strained apples evenly over the cinnamon-sugar layer.
Beginning on the long side (the 19-inch side), snuggly roll up to the other end.
Cut into 12 to 13 rolls and transfer each rolls to paper lined muffin cups that have been sprayed with non-stick spray (preferably use 2 12-hole muffin tins to allow muffin tops room to expand outward).
Cover loosely with plastic wrap and allow to rest in a warm place for 40 minutes, preheating the oven to 375 degrees F during the last 10 minutes of rising.
Brush tops of rolls lightly with butter, then bake in preheated oven for 14 to 17 minutes until lightly golden and centers are no longer doughy.
Allow to cool slightly. then drizzle with glaze. Enjoy warm.
Store in an airtight container (preferably rewarm in microwave 10 to 20 seconds before enjoying).
In a mixing bowl, whisk together 3 tablespoons reserved apple juice, powdered sugar, and vanilla extract.
Add in more apple juice as needed 1 teaspoon at a time until desired consistency is reached.
