Prep 20 mins
Cook 2 mins
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.
- 4.92 ml sugar
- 118.29 ml warm water
- 28.34 g package active dry yeast
- 236.59 ml milk
- 29.58 ml butter
- 14.79 ml orange blossom water (optional)
- 3 eggs
- 946.36 ml flour
- 29.58 ml sugar
- 0.25 ml salt
- 236.59 ml marmalade or 236.59 ml jam, of your choice
- 118.29 ml pine nuts or 118.29 ml pecans
- 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.
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.