Friday, September 13, 2013
Jam Filled Buttermilk Sweet Rolls with Jam-Cream Cheese Frosting
for the dough:
4 cups flour
1/2 oz yeast
1/2 cup sugar
1/2 cup butter, sliced
1 cup buttermilk
1/2 teaspoon vanilla paste
1 egg, at room temperature
1 teaspoon salt
4-6 oz jam (I used raspberry-plum jam)
3 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar
1 tablespoon jam (I used raspberry-plum jam)
1/8 teaspoon salt
In a small saucepan, warm butter and buttermilk to about 120°. Pour into a large mixing bowl, add yeast. Let sit. Slowly add the sugar, vanilla paste and the egg. Add salt and 2 cups of flour on low, mix until smooth. Slowly mix in the remaining 2 cups of flour. The mixture should become a sticky dough at this time. Scrape out the dough onto floured counter top. Knead dough until it doesn't stick to your hands, adding small amounts of flour (up to 1/2 cup) as needed.
Place in a greased bowl. Cover with a tea towel and let rise for about 45 minutes or until it doubles in size. Remove dough from bowl and place on a floured counter. Roll out in a 12 by 24 inch rectangle. The dough should be about 3/4 inch thick. Spread jam in a thin layer over the dough. Roll dough from the short side in into a tight log. Cut into 1 inch thick slices. Place in 2 lightly greased 9 inch round cake pans, forming a circle with one roll in the middle. Preheat oven to 350. Allow to rise about 1/2 hour until they are about level to the top of the cake pan. Bake for about 15 minutes, then test for doneness. Pay careful attention to the creases where the rolls touch each other. Remove to a wire rack or invert on a plate. Whisk together the icing ingredients. Ice while the rolls are slightly warm. Store leftovers in an air-tight container.
Instead of jam, try a fruit butter.
Instead of frosting, simply spread jam over the warm rolls.
Read more of my thoughts on the original post at Coconut & Lime.