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Marmalade Buns

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.

Ready In:
22mins
Yields:
Units:

ingredients

directions

  • 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.
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@JenSmith
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@JenSmith
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"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."
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  1. 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.
    Reply
  2. 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.
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