If you want a wonderful breakfast roll, this is the recipe. It takes a bit of time to prepare, but they are certainly worth the effort. You can click on any picture to enlarge it.
2 cups flour plus 1 1/2 – 2 additional cups flours
3/4 cups of milk
2 tablespoons of margarine or butter
1 package of yeast
2 tablespoons sugar
1/2 teaspoon salt
Put the first two cups of flour and the package of yeast in a large mixing bowl.
Add the two tablespoons of sugar and 1/2 teaspoon of salt to the bowl. Mix them all together.
In a microwaveable measuring cup, measure the 3/4 cup of milk and 2 tablespoons of margarine or butter.
Microwave just to melt the margarine. It should be cooled to about 100 – 104 degrees.
When it cools, add it to the bowl of dry ingredients.
Mix slightly and then add the two eggs.
Mix this all thoroughly together.
Then you can begin adding the additional flour. Start with about a cup.
Mix it and then pour the next bit of flour onto a clean surface and turn the dough into it. Mix the flour in by kneading. You want to mix it enough that the dough is no longer sticky, but you still want it to remain soft.
Make the dough into a ball and lightly oil. Set it in a bowl, cover it, and let it rise until about doubled in size.
This will take about an hour and fifteen minutes.
While you are waiting for the dough to rise, prepare the filling.
soft margarine or butter
1/4 cup light brown sugar
1 teaspoon cinnamon
1/3 cup chopped dried raisins
1/3 cup chopped dried dates
1/3 cup chopped dried apricots
Set your margarine or butter out to soften if necessary. Chop 1/3 cup of golden (or dark) raisins, 1/3 cup of dates, and 1/3 cup of apricots and place them in a small bowl.
Add the brown sugar and cinnamon and mix it all together.
Set this aside. Once the dough has risen to double, gently punch it down and flatten it on a clean floured surface.
Roll the dough into a long rectangle with a depth of about 1/4 inch for the dough. It will be about 12 x 9 inches.
Spread the dough with the softened margarine or butter.
Score the long roll so that you will be making nine even sections of dough.
Cut the log into individual rolls.
Place each one into a sprayed round cake pan.
Cover and let the rolls rise for about 45 minutes.
Preheat the oven to 375*, and bake the rolls for 25 minutes.
Let the rolls cool for about ten minutes then turn them out onto a plate. I immediately turned them onto a second plate so they were right side up again.
While they finish cooling, mix the glaze.
1 generous cup powdered sugar
1/2 teaspoon vanilla
2 slight tablespoons water
Place the powdered sugar and vanilla in a small bowl.
Add the water and mix.
When the rolls have cooled, drizzle the glaze over the top of the rolls.
Finally, time to pull them apart and enjoy!
This really has become one of my favorite recipes.
This is linked to Verde Farm’s Farm Friend Friday.
Be sure to visit tomorrow, as I will be announcing a giveaway!