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blackberry rolls

14 Sep

This recipe seemed to be begging me to make it.  The original recipe used raspberries, but with the bounty of wild blackberries around my house, I had to make the change.

These rolls in the picture were actually made by my husband and sons while I was on vacation visiting my grandma.  I had made them several days before but had forgotten to take a picture before they were devoured by my family.  What a great excuse to make them again!  He did leave me one for when I got home.

Watch the rolls carefully in the oven.  The tops brown very quickly.

Blackberry Rolls

For the dough:

  • 1 cup nonfat milk
  • 2/3 cup sugar
  • 1 1/2 Tbsp. active dry yeast
  • 1 stick unsalted butter, room temperature
  • 2 eggs
  • 1/2 tsp. lemon zest
  • 1/2 tsp. salt
  • 4 1/2 cups all-purpose flour, plus 1/2 cup for kneading
For the filling:
  • a heaping cup of blackberries
  • 1/3 cup Flavorstorm Vanilla Bean sugar, plus 1/2 cup Vanilla Bean sugar for sprinkling
  • 1 tsp. lemon zest
  • 1 tsp. cornstarch
  • 4 Tbsp. unsalted butter, browned in skillet and cooled
For the glaze:
  • 1 1/2 cups powdered sugar
  • 2 Tbsp. lemon 
  • 1 Tbsp. water
To make the dough:  heat milk to 95 degrees.  Pour in bowl of stand mixer with a paddle attachment, add sugar and yeast.  Let stand 5-7 minutes (it should foam/bubble).  Add butter, eggs, lemon zest and salt.  Add 4 1/2 cups of all-purpose flour and stir to combine.  Switch the paddle attachment to the dough hook and stir for 8-10 minutes.
Sprinkle a clean countertop with flour and pour dough on top.  Sprinkle remaining 1/2 cup flour on dough and knead for about 2 minutes.  Dough will be soft and slightly sticky.
Place in a lightly oiled bowl (I used non-stick spray), cover with kitchen towel and allow to rise in a warm place for 1 – 1 1/2 hours.
Spray a 9×13 pan with non-stick spray and set aside.
To make the filling:  slightly mash the berries with the 1/3 cup sugar, cornstarch and lemon zest.
To assemble:  when the dough has doubled in size, pour it onto a slightly floured surface and knead for 1 minute.  Using a rolling-pin, roll dough to 10×20 (let it rest for a few minutes while rolling it out to allow the dough to rest.  It will stretch easier).
Spread the browned butter on the dough.  Sprinkle with blackberry mixture, then sprinkle with remaining 1/2 cup sugar.
Tightly roll up the dough into a 20 inch log.  Cut the dough in quarters, then each quarter into 3 pieces.  Place each piece into the pan, 3 rolls across and 4 rolls lengthwise.  Cover with plastic wrap and a kitchen towel and let rise for 1 hour.
Preheat oven to 400 degrees.  Bake for 25 minutes (cover with foil after 15 minutes if it is browning too fast).  Remove from oven and let cool 30 minutes.
To make glaze:  combine powdered sugar, lemon juice and water.  Stir well.  Drizzle over cooled rolls.
Recipe barely adapted from Joy the Baker.
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Posted by on September 14, 2011 in baking

 

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