Nice Rolls Recipe

Get lost in the sacred indulgence of these Nice Rolls, naturally sweetened with whole dates and apples. For the flour, feel free to substitute with your favorite variety, though I highly recommend a sprouted version.

Sprouted flours are not only richer in fiber and nutrient density, but they also slow carbohydrate absorption, offering a lower glycemic index and a gentler impact on blood sugar.

Here is my favorite brand of sprouted spelt and whole wheat flours

Also, if you would like to learn more about the value of choosing sprouted grains, check out this article.

Ingredients:

Dough:

3 cups sprouted spelt flour

2 1/4 tsp active dry yeast

1/4 cup warm milk (about 110°F)

1/4 cup date paste (see note below)

1/4 cup melted coconut oil or unsalted butter

1/2 tsp salt

1/2 cup warm water

1 egg

Filling:

3/4 cup date paste (see note below)

1 medium apple, peeled and finely diced

1/4 cup chopped pecans

1 tbsp cinnamon

1/4 cup melted coconut oil or unsalted butter

Mascarpone Icing:

1/2 cup mascarpone cheese

2-3 tbsp date paste (or to taste)

1-2 tbsp milk (to desired consistency)

1/2 tsp vanilla extract

Instructions:

Prepare Date Paste (if you don't already have it):

Soak 1 cup of pitted dates in warm water for 10-15 minutes, then drain.

Blend soaked dates in a food processor with a splash of water until smooth, adding more water as needed for a thick, spreadable paste.

Prepare the Dough:

In a small bowl, mix warm milk with yeast and let it sit for 5-10 minutes until frothy.

In a large bowl, combine spelt flour and salt.

In a separate bowl, whisk together 1/4 cup date paste, melted coconut oil, warm water, and egg. Add the yeast mixture.

Gradually add the wet ingredients to the dry, stirring until a soft dough forms. Knead for 5-7 minutes on a floured surface until smooth.

Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Filling:

In a bowl, mix the date paste, diced apples, pecans, and cinnamon until well combined.

Assemble the Rolls:

Roll out the dough on a floured surface into a rectangle, about 1/4-inch thick.

Brush the surface with melted coconut oil, then evenly spread the date-apple-pecan filling over the dough.

Starting from one long side, roll up the dough tightly into a log. Slice the log into 1-inch rolls and place them in a greased baking pan.

Cover and let the rolls rise for 30 minutes.

Bake the Rolls:

Preheat your oven to 350°F (175°C).

Bake the rolls for 20-25 minutes, or until golden brown.

Make the Mascarpone Icing:

In a small bowl, whisk together mascarpone, date paste, milk, and vanilla until smooth and pourable.

Serve:

Drizzle the warm rolls with mascarpone icing and enjoy!