Fruit Filled Sweet Rolls [orange, blueberry, cherry, raspberry, peach, strawberry,or blackberry]

Fruit Filled Sweet Rolls [orange, blueberry, cherry, raspberry, peach, strawberry,or blackberry. If it comes in Preserves, Jam, or Marmalade, it can be used here.]







Recipe makes 12 rolls-- one nice 9x13 pan full, it takes totally normal ingredients that you probably already have, and it's quick. Fast to pull together and minimal rising time so you don't have to spend all day making them. Also a bonus is that there's no proofing of yeast. Just toss everything in there and it all works out. They're pretty simple, so if you've never attempted homemade cinnamon rolls, give it a shot!

A lot of bread recipes call for scalding the milk. It's partially to be warm and activate the yeast, but there's also a really long scientific explanation that involves molecules and protein structures and stuff. I ignore all of that and just toss the milk and butter in the microwave. But here's a tip: The recipe calls for 3/4 C of milk. Save 1/4 cup of that and leave it cold. That way after the butter is melted and the milk is hot you won't have to wait forever for it to cool off enough to use. Add the cold milk and it will bring the temp down. 

While the milk is cooling toss part of the flour, yeast, salt, and sugar in your mixing bowl.
Add the milk mix and the egg and beat. Now you'll add some more flour. 
Next tip: Don't add too much flour! Spoon the flour into the measuring cups, one tablespoonful at a time and lightly scrape across top of cup with knife --DON"T TAP or PACK the cup. ** I only ended up using about 2.5 cups total and still got 12 rolls**
 The dough might seem like it would even be too soft to roll out, but when you gently dump it on a well floured surface it works just fine. Remember that a soft tender dough results in soft tender rolls. Too much flour and your rolls will be dense and dry.

For the filling, spread on marmalade/preserves, bit of butter, and sugar.

Use a sharp knife to score the roll of dough into 12 pieces. Tip: If you want even sized rolls start from the middle. So for 12 rolls, divide evenly in the middle and then divide each of the halves into thirds, and then into thirds again.

After the dough is evenly scored, slice through with knife or slip floss underneath, then cross over top and just pull to slice. 

Place the rolls in a greased pan and cover with a clean towel. Tip: turn on oven light --NOT the temperature dial. Just the heat from the light warms the oven to create a perfect place for letting bread rise. After 30 minutes they should be nice and plump. **NOW THIS MIGHT SOUND PRETTY RADICAL , BUT I ONLY LET THEM RISE 15 MINUTES, AND, NO, THEY HADN'T DOUBLED YET BUT MY KIDS WERE SQUAWKING WITH IMPATIENCE AND I COULDN'T TAKE IT ANYMORE-- SO I TOOK A RISK AND JUST TURNED THE OVEN ON [ DIDN'T PREHEAT OR ANYTHING *GASP!* SET THE TIMER FOR 15 MINUTES-- AND, AND... THEY WERE PERFECT!!**  Next time I don't know that I'll do the rise time thing at all, frankly, since the heat is what really gets the yeast working.**
Bake until barely golden brown. Watch the centers-- as soon as the centers are set and not dough-y they're good to go.

Fruit filled Sweet Rolls
Adapted from my Simple and delicious cinnamon rolls recipe
Dough
3/4 cup very warm [ not HOT] milk
3 Tbs butter
3 cups all-purpose flour, divided [ 2 for dough, and add the last cup a tablespoon at a time until the right consistency]
instant yeast (2  tsp, or 1 packet)
2 TB white sugar
1/4 teaspoon salt
1 egg

Filling
1/3 cup sugar
2/3 cup [enough for a nice thin coating over entire surface] Marmalade, Jam, or Preserves— Tart fruit flavors work best, but Apple Cinnamon rolls wouldn't hurt my feelings either.
2 TB butter, softened 

Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1 or 2 Tbs milk [or fruit juice can be used]

Dough:-- I do the By-hand method as I have no bread maker. Place milk and 3 Tbs butter in a microwave safe bowl. Heat on high for 45 second to 1 minute. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg. Beat until well combined, about 1 minute. ** I stirred together by hand,  and then added remaining flour [ one tablespoon at a time] and stir only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Turn dough out onto floured surface and knead for 5 minutes by hand. Let rest for about 10 minutes while you make the filling. 

Filling: make sure butter is softened well. Mix with sugar and jam/preserves/marmalade -- or save dirtying an extra bowl and just layer it.

Assembly: Roll dough into a rectangle about 12 x 12 inches. Spread butter and brown sugar mixture over the surface and use your fingers or the back of a spoon to gently spread around. Roll up and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a  9 x 13 pan that has been sprayed with cooking spray.
Cover pan with a clean towel and let rise in a warm place for about 30 minutes. ** I covered my experience with this bit a minute ago**
Bake ate 350 for 15 minutes or until light golden brown.
Spread with icing while still warm.
Makes 12 rolls.


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