Sunday, April 13, 2014

Whole Wheat Jam Sweet Rolls

      Sometimes, all you need in life is a warm piece of bread, some butter spread generously on top, and a good slathering of jam. I mean, who argues with the smell of coffee and toast in the morning? If you start your day off with these in your kitchen, I positive it is going to be better.
          And sometimes, you want freshly baked bread to start your day. I for one, am never going to fault you for that. I have a particular weakness in my heart for brioche, which is a French style bread, that is lightly sweetened, heavily enriched with butter, and absolutely heavenly. If pastries were to meet bread, start dating, get married, and birth a brilliant baby, I am pretty sure it would be brioche. 
        This dough is very similar to a traditional brioche that is made in into a braid around Easter. It requires minimal kneading, are is pretty much just thrown in the bowl, stirred, rested, and given a little love; before long you will have a much more decadent tasting toast, butter and jam on your table. Because sometimes, that is the only type of bread that will suffice in the morning. Unlike normal toast, each individual roll has a gooey, soft center; and there is a center roll to the roll pan, and the center of the center roll, is pretty much the most coveted thing in the world. (At least in my world, and if that is the same in your world, there is a good chance we could be friends.)  
        Finally, the thing that makes this so wonderfully easy, is that all that you have to do is brush them with melted butter and dollops of your favorite jam or fruit butter-mine was a delectable apple butter from a local creole restaurant I adore. This simple mixture is not only fuss-free, but also not overly sweet. I love, I mean, love pecan sticky buns and cinnamon rolls, but sometime they are too much in the morning. These gentle treats are simple, soft bread with the your favorite pantry staples, pulled warm out of the oven-perfectly simple.

Lightly inspired by "Briochettes au ducle de leche" in The Little Paris Kitchen by Rachel Khoo

Make 6-7 medium sized rolls
5 TBSP unsalted butter
3 1/2 TBSP water
1 TSP dry active yeast
1 1/4 C all-purpose flour
3/4 C whole wheat flour
1/4 C sugar
1 pinch of salt
1 egg, beaten
1 heaping TBSP sour cream
1 TSP vanilla extract

3 TBSP unsalted butter, melted
1/2 C apple butter (or sub whatever jam or preserve you prefer on your toast!)

1. Melt 5 TBSP butter, add it to lukewarm water, and stir in the yeast until it dissolves. 
2. In a large bowl, mix together the flour, sugar and salt. Push the dry ingredients to the sides to create a well in the center. Add the yeast mixture, the egg, vanilla, and sour cream, and combine until you have a soft, sticky dough with no flour streak remaining.
3. Cover the bowl with plastic wrap and allow it to sit for 2 hours in a warm place or overnight in your fridge until it has doubled in size.
4. When ready, preheat oven to 350F. Butter and line a 8 or 9" cake round pan with parchment paper. 
5.Turn out the dough onto a lightly floured surface, and knead the dough for 4 minutes. Next, roll it into a large rectangle and brush 3 TBSP melted butter over the entire surface. Dollop the apple butter around the surface of the dough and brush it around to cover the entire surface.
6. With the long side facing you, roll the dough up into a log. Slice the rolls into even rounds (about 6 or 7). Place the rolls in the prepared pan with space in between them. Gently cover the pan with plastic wrap and allow it to rise in a warm place until they have doubled in size (about 45 minutes sitting on the preheating oven).
7.  Bake for 25-30 minutes until the tops have become golden. Remove from the oven and allow the rolls to cool on a wire rack for 10 minutes before serving! Happy Breakfast.

 Boulder Butter

No comments:

Post a Comment