Here’s a recipe for a lightly sweet roll, filled with your choice of sweet topping. Not shockingly, I went with chocolate, but you could use jelly or perhaps a fruit pie filling if you’re somehow not in the mood for chocolate.

The recipe I followed was pretty vague on rolling out the dough. I ended up with some really thick rolls that I think weren’t proportionately ideal, so I’ll try to write this so yours end up a bit better.

Ingredients:

• 5 cups all-purpose flour
• 1 tablespoon dry yeast
• 1 teaspoon salt
• 3 egg yolks
• 3 tablespoons sugar
• 1 1/2 cups of warm milk
• lemon zest from 1 lemon
• 2-3 drops lemon juice
• 1-2  tablespoons unsalted butter, melted
• 1/2 cup of powdered sugar
• 1 cup chocolate chips or other filling

Combine the yeast, sugar, and milk in a large bowl. Stir in the yolks, salt, and lemon zest and juice. Add the flour and stir until the dough mostly sticks together.

Turn out onto a lightly floured surface and knead until smooth and elastic.

Clean, dry, and lightly grease your large bowl and put the dough in it, turning to grease all sides of the dough. Cover and let rise 40 minutes in a warm, draft free place. Knock down the dough, then let rise a further 20 minutes.

Turn your dough back out onto a clean surface and roll out to about 1/4″ thick. I went with 1/2″ thick, and it was too much dough! Cut into 2 or 3 inch squares.

I can't eyeball sizes to save my life!

Put a tablespoon or so of filling in the middle of each and pinch the dough shut around it, then smooth to roughly ball shaped.

Put them seam side down on parchment lined baking sheets.

Brush tops with melted butter, then set aside any leftover butter. Let rise twenty more minutes and preheat the oven to 350 degrees. Bake 30-35 minutes, until golden brown.

Remelt the remaining butter if necessary, then brush the buns again and sprinkle with powdered sugar.

Although, as I’ve said, mine were a bit too bready, they were still quite tasty and satisfying. I’m sure with a slightly thinner roll, they’d be perfect!

I’ll be submitting this post to yeastspotting!

Filled Sweet Rolls

From Sandra’s Easy Cooking.

• 5 cups of all-purpose flour
• 1 tablespoon dry yeast
• 1 teaspoon salt
• 3 egg yolks
• 3 tablespoons sugar
• 1 1/2 cups of warm milk
• lemon zest from 1 lemon
• 2-3 drops lemon juice
• 1-2  tablespoons unsalted butter, melted
• 1/2 cup of powdered sugar
• 1 cup chocolate chips or other filling

Combine the yeast, sugar, and milk in a large bowl. Stir in the yolks, salt, and lemon zest and juice. Add the flour and stir until the dough mostly sticks together. Turn out onto a lightly floured surface and knead until smooth and elastic.

Clean, dry, and lightly grease your large bowl and put the dough in it, turning to grease all sides of the dough. Cover and let rise 40 minutes in a warm, draft free place. Knock down the dough, then let rise a further 20 minutes.

Turn dough back out onto a clean surface and roll out to about 1/4″ thick. Cut into 2 or 3 inch squares. Put a tablespoon of filling in the middle of each and pinch the dough shut around it, then smooth to ball shaped. Place seam side down on parchment lined baking sheets.

Brush tops with melted butter, then set aside any leftover butter. Let rise twenty more minutes and preheat the oven to 350 degrees. Bake 30-35 minutes, until golden brown. Remelt the remaining butter if necessary, then brush the buns again and sprinkle with powdered sugar.