Chunks of dried apple lend a tender, pleasantly chewy bite to these Italian-style dinner rolls. Resist the urge to use fresh apples, which will be too wet. Because of their concentrated sugars, dried apples also have a more assertive flavor.
These rolls also can be prepared ahead of time. Follow the recipe through the knotting step, then refrigerate them on the baking sheet, covered, overnight. When ready to cook, they can go directly from the refrigerator to the oven. Bake as directed.
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APPLE THYME DINNER ROLLS
Start to finish: 3 hours (30 minutes active)
Makes 16 rolls
1 cup chopped dried apple
1 1/2 cups water
1/4 cup vegetable oil
2 cups bread flour
2 to 2 1/2 cups white whole-wheat flour, divided
2 teaspoons salt
2 teaspoons dried thyme
2 teaspoons instant yeast
In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except 1/2 cup of the white whole-wheat flour. Mix on medium-low speed, letting the mixer knead the dough for 6 to 7 minutes, or until the dough is smooth and elastic. The dough should be somewhat stiff but not dry. If the dough is sticky, add the additional flour, 1/4 cup at a time.
Cover the bowl with plastic wrap and allow to rise in a warm place for 60 to 90 minutes, or until doubled in volume.
Lightly coat a baking sheet with cooking spray.
Divide the dough into 16 pieces. Roll each piece into a 6-inch-long snake, then tie it into a knot.
Arrange the knots on the prepared baking sheet, leaving 3 inches of space between each. Cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled and puffy, about 60 minutes.
Toward the end of the rising time, heat the oven to 400 F.
Bake for 20 to 25 minutes, or until golden and crusty. Cool slightly before serving.
Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 35 calories from fat (22 percent of total calories); 4 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 28 g carbohydrate; 4 g protein; 3 g fiber; 250 mg sodium.