Apple Rolls
This variation on apple dumplings was served as a main meal or a lighter supper. “We sometimes ate it with potatoes to make it more substantial,” remembers a young Amish mother. “It’s like a fruity cinnamon roll.”
Ingredients
- 4 cups flour
- 2 Tbsp. granulated sugar
- 2 Tbsp. baking powder
- 1 tsp. salt
- 2½ Tbsp. shortening
- 1 egg
- milk
- 6 medium-sized apples peeled, cored, and sliced
Syrup
- 2 cups brown sugar
- 2 cups water
- ¼ cup butter or margarine
- 2 Tbsp. flour
Instructions
- Combine dry ingredients.
- Cut in shortening until mixture resembles small peas.
- Beat egg in cup, then fill the cup with milk.
- Mix into crumbs until dough forms.
- Roll out to ¼” thickness.
- Cover with sliced apples.
- Roll up, like a jelly roll, and cut in 1” slices.
- Lay in greased baking pan, pour hot syrup over, and bake at 375° for 35–40 minutes.
- Serve warm with milk.
Syrup
- Mix together.
- Bring to a boil, stirring until smooth.
- Simmer for 3 minutes.
- Pour over apple rolls.