These sweet, light rolls are kneaded with apple juice and so, according to many halachic authorities, they are not “bread” – the blessing recited on them is Mezonot and they do not require ritual washing before consumption. Perfect for a quick snack when you’re short on time. (However, the laws of blessings are complex. Please consult your personal rabbi.)
Dissolve yeast in warm water.
Combine all ingredients and knead well.
Allow to rise for one hour or until double in bulk.
Form into 20 even rolls. Place into lined baking pan. Allow to rise for 20 minutes (preheat oven while dough is rising).
Bake at 375 degrees Fahrenheit for 30–40 minutes.
Description:
Styling and Photography by Tamara Friedman
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Would the recipe be the same if made with white flour?
I am not sure, since I have never tried it for this recipe. You may need to adjust the flour quantity.
whole wheat mezonot rolls can this be prepared with spelt flour?
yes, you should be able to.
2oz yeast, is that correct? I use wayyy less for my big challah dough recipe.
Thanks!
Ok I worked it out :) I use dry instant yeast, so yes, I need much less.
Delicious I made with 80% flour only and it came out scrumptious!!