A simple addition to the master dough results in deliciously scented rolls.
Ingredients
Makes 12 servings
Special Equipment
Step 1
Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed.
Step 2
Coat muffin pan cups with melted butter. Punch down dough; divide in half. Roll half of dough on a lightly floured surface into a 12"-long log (cover remaining dough with plastic wrap). Cut log into 6 equal pieces. Cut 1 piece into 3 equal pieces. Roll each third into a 1" ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion. Place 3 balls side by side in 1 muffin cup. Repeat with remaining pieces, then with remaining half of dough.
Step 3
Loosely cover pan with plastic wrap or a kitchen towel and let sit in a warm, draft-free area until dough rises about 1" above rim of muffin pan, 1-1 1/2 hours.
Step 4
Arrange a rack in middle of oven; preheat to 375°F. Brush tops of rolls with milk, then sprinkle each with 1/2 teaspoon sugar.
Step 5
Bake until puffed and golden brown, 18-20 minutes. Transfer rolls to a wire rack; let cool, 10-20 minutes. DO AHEAD:Let cool completely. Store airtight in freezer for up to 1 month. Let thaw at room temperature. Reheat on a baking sheet in a 350°F oven until warm, 5-10 minutes.
Step 6
Serve sweet rolls warm or at room temperature with Strawberry Jam.
Leave a Review
Reviews (3)
Back to TopI agree with the first reviewer: These are a little plain on their own, jams and jellies do help. They are nice and light and relatively easy to make; I will make them again if I can figure out what type of menu to work them into.
grazianolinda
Hanover Park, IL
11/29/2014
My husband (the baker of our house) made these for a relaxing Sunday morning breakfast this morning. We served them alongside strawberry jam and butter to accompany a bowl of peaches and fresh ricotta. The rolls were light and tender and oh-so-delicious. We will make again, especially for lazy weekends when we have guests for breakfast or brunch.
jenniparks
Manassas, VA
4/29/2012
Just used this recipe this afternoon. I'd say the rolls on their own are a little plain, they've got a really nice texture but I wouldn't say they wowed me. I'll caveat, I used 2% skim milk and only had jumbo eggs. As well, not owning a food processor or stand mixer, had to use the good ole arm to mix the dough. The strawberry jam they included definitely makes the rolls really great.
pywong75
Bermuda
4/7/2012
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