Buckwheat Apple Rolls Recipes

BUCKWHEAT APPLE ROLLS

Steps:

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

APPLE ROLLS

Steps:

• Add in order given for dough. Roll 1/2" thick. Add cinnamon and half of sugar to chopped apples and spread evenly over dough. Roll up as for a cinnamon roll. Cut 1" slices. In baking pan, put remaining cups of sugar and water. Stir until dissolved. Place apple roll, cut side down, in syrup and bake in oven (325 degrees) about 30 minutes or until all syrup has been absorbed. Serve while with warm cream.,.

APPLE-BUCKWHEAT PANCAKES

Steps:

• In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
• Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
• Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook, adding apple slices to each pancake as bubbles form, until edges have set and undersides are golden-brown, 2 to 3 minutes. Sprinkle with sugar, then flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve with Greek yogurt and maple syrup.