Buckwheat Apple Rolls

Slightly bland with a subtle kick. Top with cream cheese and apples or pure maple syrup.

• Ready In: 4 hrs
• Serves: 10

Ingredients

• Dough

• 1⁄8 cup warm water
• 1  packet  yeast (about 2 1/4 teaspoons)
• 1⁄4 cup Splenda sugar substitute
• 1⁄2 cup sour cream
• 1  egg
• 1⁄2 teaspoon vanilla
• 1  cup all-purpose flour
• 1  cup buckwheat flour
• 1⁄4 teaspoon salt
• 1  tablespoon butter

• Filling

• 1⁄8 cup brown sugar
• 1⁄2 tablespoon cinnamon
• 1 -2  large apple, finely chopped

Directions

1. Dough:
2. Pour warm water into bowl.
3. Add yeast and 1 tablespoon Splenda.
4. Stir.
5. Let stand about 5 minutes until bubbly.
6. Stir in remaining Splenda.
7. In a different bowl blend sour cream, eggs, and vanilla.
8. Stir sour cream mixture into yeast mixture.
9. Add flours and salt.
10. Stir until combined.
11. Add butter.
12. Knead until smooth.
13. Place dough into well greased bowl.
14. Cover and let rest for about two hours.
15. Roll out dough onto floured surface to about 1/4 inch thickness.
16. Mix chopped apples, cinnamon, and Splenda.
17. Spread apple mixture over dough.
18. Cut dough into rectangles, roll lengthwise.
19. Grease a pan generously.
20. Place rolls into pan.
21. Cover and let rest about 1 hour.
22. Preheat oven to 350 degrees Fahrenheit.
23. Bake 25 to 30 minutes.
24. Serve warm with apple/cream cheese/sugar mixture or pure maple syrup.