Recipe by JenSmith
These are delicious! I made them last week with some orange marmalade from my pantry, and substituted 1/2 cup of the plain flour with whole wheat flour. I also made a white glaze when they were cooled down and they looked like the sweet rolls you buy at the bakery. I plan to try these with some other jams and jellies that I've made and need to use up. From "Preserving for All Seasons" by Anne Gardon.
Top Review by Aunt Cookie
Great sweet rolls! I used the optional orange blossom water and pecans. These were easy to make, and the results were very impressive. The rolls were huge, too! Thanks for posting; you helped me use up my big jar of marmalade.
- 1 teaspoon sugar
- 1⁄2 cup warm water
- 1 (1 ounce) package active dry yeast
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon orange blossom water (optional)
- 3 eggs
- 4 cups flour
- 2 tablespoons sugar
- 1 pinch salt
- 1 cup marmalade or 1 cup jam, of your choice
- 1⁄2 cup pine nuts or 1⁄2 cup pecans
Directions See How It's Made
- Dissolve the yeast in warm water with 1 tsp (5mL) sugar.
- Heat milk with butter and, if desired, flavor with orange-blossom water. Remove from heat and beat in eggs.
- Sift together dry ingredients. Add dissolved yeast and egg mixture and knead until dough is elastic and smooth.
- Place dough in a greased bowl, cover, and let rise in a warm place until double in size (1-2 hours).
- Soften marmelade in microwave or in small pan. Add nuts and mix.
- Punch down dough and roll out into a 16x12-inch (40x30 cm) square. Spread with filling and roll lengthwise. Cut into 16 pieces and arrange in buttered baking pan. Let rise 1 hour.
- Brush tops of buns with some marmelade diluted int water and then bake at 375 F (190 C) for 25 minutes.