Apple-Glazed Rolls from OAMC Easy Mix Yeast Bread Dough for 2

From Better Homes and Gardens. Of course you can double for larger families, or multiple days of bread. I will be making a cookbook of recipes that use this dough. For whole wheat version, substitute 1 cup whole wheat flour for 1 cup of the stirred in all-purpose flour. For cheese version, stir in 1 cup shredded cheddar or mozzarella cheese with the stirred-in flour.

• Ready In: 6 hrs 20 mins
• Serves: 8

Ingredients

• 3 3⁄4 cups all-purpose flour
• 1 (1/4ounce) package active dry yeast or 2 1⁄4 teaspoons instant yeast
• 1⁄2 teaspoon dried dill (optional) or 1⁄2 teaspoon sage (optional) or 1⁄2 teaspoon basil (optional)
• 1 1⁄4 cups milk
• 1⁄4 cup margarine or 1⁄4 cup butter or 1⁄4 cup shortening
• 2 -4  tablespoons sugar
• 1⁄2 teaspoon salt
• 1  eggs or 2  egg whites
• 1  tablespoon sugar
• 1  teaspoon cornstarch
• 1⁄8 teaspoon ground cinnamon (optional) or 1⁄8 teaspoon ginger (optional)
• 2  tablespoons  frozen juice concentrate (apple, orange, or pineapple)
• 1  tablespoon margarine or 1  tablespoon butter

Directions

1. In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
2. In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
3. Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
4. To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
5. Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
6. To make glazed rolls, use 1/4 of the above recipe.
7. For a glaze, in a small saucepan stir together 1 tablespoon sugar, cornstarch, and if desired, spice. Stir in juice concentrate and 1 tablespoon margarine or butter. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Cool.
8. Divide dough into 6 pieces. Shape each piece into a ball, pulling edges under to make smooth tops. Place in a greased 7 1/2 X 3 1/2 X 2 - inch loaf pan. Cover and let rise in a warm place till nearly double (30 to 45 minutes).
9. Bake rolls in a 375 oven for 20 to 25 minutes or till golden brown. (If necessary, cover with foil the last 5 minutes to prevent over-browning.) Remove rolls form the pan. Cool 5 minutes on a wire rack, brush rolls with half of the glaze. Cool 5 minutes more, brush with remaining glaze. Makes 6 rolls.