5 More Roll Ideas!

 5 day Sweet Roll Dough like I did this week, I dang well better also show at least 5 new ways to make rolls, right?! Well, I did in my dinner roll class on Tuesday, but I know there are people all over the country and globe who read the blog and well...it's not your fault you couldn't make it to the class.  So here we go. In a roll marathon! Hopefully it gives you a lot of new ideas! Let your brain just soak it up. We're going to play.

I just figured that if I introduce a First a Windmill. Take 1/5th of the dough and roll it in a rectangle on a lightly floured counter top or board. It should measure approximately  15 inches by 9 inches. It will make 15 small pin-wheels if you cut it into 3 inch squares.  Cut a notch into the squares like this.  It will look like 4 triangles stuck together if you do it right. 

 Alternate windmill by going around the dough and pinching 4 corners in the middle of the square.

 Transfer to a baking sheet lined with parchment paper or oiled well. Allow to raise 45 minutes to an hour. With your thumb, poke a hole in the middle of the roll and then dot with 1T pie filling or pastry filling of your choice.Lucky Leaf premium cherry is perfect for these, by the way. It's what I used today. Top with a light sprinkle of...

Chef Tess' Streusel Topping

1 cup all purpose flour

3/4 cup butter

1 cup sugar

1/2 tsp almond flavor

Combine all ingredients and  mix with a fork until crumble topping is formed. Use as Streusel topping for pies, muffins and baked goods.

Bake 350 degrees 20-25 minutes. Remove from oven. I top with a light fruit glaze to get a nice shine. To do so, melt 1/2 cup apricot jelly with 2T water over a stove until liquid. With a pastry brush, apply warm glaze over rolls.

This next roll is actually a pretty classic design called a Flemish fruit square. You basically make that same square you used for the windmill, but tuck the corners in to the center instead of cutting a notch.

 Easy stuff.

 Transfer to a baking sheet, giving 1-2 inches space between rolls. Allow to raise on hour. Add a Tablespoon of Lucky Leaf  Premium cherry or Apple pie filling in the center of the roll just before baking. I also added a few nuts. Top with a little struesel and bake 350 degrees 20-25 minutes. I paint the hot rolls with a light fruit glaze to get a nice shine. To do so, melt 1/2 cup apricot jelly with 2T water over a stove until liquid. With a pastry brush, apply warm glaze over rolls.  You may frost them if desired.

 For twisted Danish. Take 1/5 dough and roll into a rectangle 12 inches by 8 inches. Lightly spread a thin layer of butter and spiced sugar on the dough. Cut into 1 inch strips for small danish or 2 inch strips for larger Danish.

 Twist the strip with your hand and roll into a snail design on the pan. Like so...

 Allow to raise 1 hour. Top with a Tablespoon of filling or just a cherry. Bake 230 degrees 20-25 minutes. Remove from oven and glaze or frost as  desired.

Fan Rolls:
5 Day Bread Dough or the  5 day Sweet Roll Dough can also be used with herbs to make fan rolls. Now if you haven't seen a fan roll, It's basically a pull apart roll. Here's what they look like before baking. It appears I forgot to take a picture of the finished rolls. How odd.

Roll out 1/5 the dough into a 12 inch by 8 inch rectangle. Spread with 1/4 cup of soft butter and sprinkle with an herb blend of your choice. I love these with dill and onion. Very much. Too much.

 Cut the dough into 2 inch (4 across the 8 inch length).

 Stack the strips.

 Cut into 12 one inch rolls and place in a well greased muffin pan.

 Allow to raise until double and bake 350 degrees 20-25 minutes. Serve warm.

Last but not least...Salted Sweet Rolls.
These are by and far my favorite way to have the sweet roll dough. Divide 1/5 of the dough into 12 rolls and roll into balls. Place in a well oiled muffin tin and allow to raise about an hour. Whisk one egg with a pinch of salt and lightly "paint" the tops of the rolls with the egg wash. Sprinkle with a pinch of sea salt.

 Bake 20-25 minutes until golden brown.

Serve warm.
There you go! Five new ways to do rolls! Enjoy and have a wonderful Thanksgiving!

Always My Very Best,
Your Friend Chef Tess