Well, I’m on a ‘roll’ if I may say so. I tried all sorts of fillings for my sweet rolls and they all work (more or less) but my favorite will always be Nutella rolls and these little guys, filled with Saskatoon berries jam.
Start by combining all the dry ingredients, flour, cake flour, instant dry yeast, sugar, and salt. Don’t worry about activating the yeast, the instant type works just fine if you just add it to your thing. Give it a light swirl then add lukewarm water, vanilla extract, vegetable oil and the orange zest. If you think you still got it, knead this by hand, if not, use a mixer and do it until your dough becomes smooth and just a little bit sticky. You know the drill, add water or flour until you get it right, then rub some oil on it and let it rest in a warm place to rise.
Ok, take the dough, punch it down a bit and roll it out on slightly floured work surface. Make a big rectangle 14 inches (35 cm) by 18 inches (45 cm) in size and about ½ (1cm) thick. Using anything you can think of, cut the dough into 2¾ x 2¾ inch (7cm x 7cm) squares but don’t use a ruler, this is not rocket science sheesh.
Anyway, make a small indentation into each square and place about 1 tsp of jam in the center.
Now, fold each square in half and pinch the ends together. If your dough is not a bit sticky… oh well!
Place them onto a buttered pan and brush some more butter on the sides of the rolls, so that they don’t stick together. Brush them with some egg wash as well then let them another 20 minutes or so to rise a bit more. Mine looked pathetic inside the pan but the end result is what really matters.
Bake them in a preheated 350° F / 175° C oven for about 25 to 30 minutes, until nice and golden brown.
Sprinkle them with powdered sugar and enjoy…
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Ingredients
- 4½ cups (650 g) all-purpose flour, sifted
- ¾ cup (100 g) cake flour, sifted
- 2¼ tsp (1 envelope, or 8 g) instant dry yeast
- ½ tsp salt
- 4 tbsp (50 g) white sugar
- 2 cups (480 ml) milk, lukewarm
- 3 eggs
- 1 tsp vanilla extract
- ½ cup (100 ml) vegetable oil
- orange zest from one orange
- 1 cup mixed berry jam
- ¼ cup (50 g) butter (for brushing between buns and baking pan)
- 1 egg for egg wash
- powdered sugar (optional)
Preparation Instructions
- Combine all the dry ingredients, flour, cake flour, instant dry yeast, sugar, and salt. Give it a light swirl then add lukewarm water, vanilla extract, vegetable oil and the orange zest. Knead this by hand or use a mixer, until your dough becomes smooth and just a little bit sticky. Place the dough in an oiled bowl and let it rest in a warm place.
- Punch down the dough and roll out onto a slightly floured surface. Roll it out so that it’s a big rectangle about 14 inches (35 cm) by 18 inches (44 cm). It should be about ½ inch (1 cm) in thickness. Using some sort of kitchen tool, cut the dough into 2¾ x 2¾ inch (7 cm x 7 cm) squares.
- Make a small indentation into each square and place about 1 tsp of jam in the center. Carefully fold each square in half and pinch the ends together. If your dough is not a bit sticky…you are in trouble.
- Place them onto a buttered pan and brush some more butter on the sides of the rolls, so that they don’t stick together. Brush them with some egg wash as well then let them another 20 minutes or so to rise a bit more.
- Preheat oven to 350° F / 175° C. Bake them for about 25 to 30 minutes, until nice and golden brown.
- Serve sprinkled with some powdered sugar.
Lisa @ Sweet as Sugar Cookies says
Oohhh, I’d love to bite into that. Pinning this.
baker says
thank you
ally says
saskatoon jam is my favorite!! this is a perfect recipe. honestly i’d probably devour the whole batch in one sitting!
xo
http://allykayler.blogspot.ca/
baker says
that’s what we did. we extended our breakfast until noon and finished all those things
Mary Ellen says
Is this dough more of a sweet dough or savory? Just wondering how to pair it up with my strawberry lemon marmalade! These look awesome!
baker says
It’s a sweet dough. Good luck!