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.
My Private Note
Units: US | Metric
- 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
- 1Dissolve the yeast in warm water with 1 tsp (5mL) sugar.
- 2Heat milk with butter and, if desired, flavor with orange-blossom water. Remove from heat and beat in eggs.
- 3Sift together dry ingredients. Add dissolved yeast and egg mixture and knead until dough is elastic and smooth.
- 4Place dough in a greased bowl, cover, and let rise in a warm place until double in size (1-2 hours).
- 5Soften marmelade in microwave or in small pan. Add nuts and mix.
- 6Punch 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.
- 7Brush tops of buns with some marmelade diluted int water and then bake at 375 F (190 C) for 25 minutes.
Browse Our Top Yeast Breads Recipes
Nutritional Facts for Marmalade Buns
Serving Size: 1 (1485 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 239.9
- Calories from Fat 55
- Total Fat 6.2 g
- Saturated Fat 1.8 g
- Cholesterol 45.6 mg
- Sodium 53.4 mg
- Total Carbohydrate 40.9 g
- Dietary Fiber 1.5 g
- Sugars 14.1 g
- Protein 6.2 g