Recipe by ~Nimz~
Just started making breads this year and found this great recipe. You will not be disappointed. Prep time does not include time for dough to rise. It varies but usually about an hour and a half total for both rises.
Top Review by Sydney Mike
REALLY, REALLY NICE ROLLS, & worth making again & again! Loved the looks of them, the taste of them! Even enjoyed putting them together, although I'll admit that I gave myself a bit more room around the edges than the suggested 1 inch! Thanks so much for posting this great recipe! [Made & reviewed for one of the chefs-with-a-camera in the Help a Camera-less Chef Game #5]
- 2 teaspoons active dry yeast
- 1⁄2 cup warm water
- 3⁄4 cup warm milk
- 1⁄2 cup sugar
- 3 1⁄2-4 cups unbleached flour
- 8 ounces cream cheese, softened
- 1 cup strawberry jam
- 1 egg, beaten
Directions See How It's Made
- In a large bowl, dissolve yeast in warm water.
- Lit it sit for 5 minutes.
- Stir in milk and sugar.
- Add two cups flour, beating until smooth.
- Mix in enough remaining flour to form soft dough.
- On a floured board, knead dough until smooth and elastic, about 5 minutes.
- Place dough in a greased large bowl, turning greased side up.
- Cover with wax paper and place in a warm place to double in bulk (about one hour).
- Punch dough down and spread on a floured surface into a 7 X 12 inch rectangle.
- Spread with cream cheese to within one inch from edges.
- Spread strawberry jam on top of cream cheese.
- Starting with long edge close to you, roll dough with filling to opposite side, forming a long roll.
- Cut into 12 one-ince pieces.
- Slightly pinch one cut side closed and place into a greased muffin tin, pinched side down.
- Brush rolls with beaten egg.
- Cover with wax paper and let rise for 30 minutes.
- Heat oven to 350°F.
- Brush rolls with beaten egg again and bake for 20 minutes or until golden brown.
- Let cool for a few minutes, then loosen edges of rolls with a small metal spatula. Remove from pan.