You could say that these are the dinner rolls dressed up like morning rolls. I like to call them morning buns. I adjusted the recipe for dinner rolls, then I filled them with preserves and I also made them little prettier than usual with a snowflake on the top.
Growing up we'd have these in cafeteria, and I remember they had so little preserves inside, there was just bread and little tiny bit of fruit preserves. I like preserves a lot so when I make these I fill them with heaping tablespoon(s).
Buns Filled with Preserves / Jam (makes about 20-22 medium to large buns)
1 3/4 cup warm milk (about 115F), divided into 1/4cup and 1 1/2 cup
2 packets (1/4 ounce /7grams each) active dry yeast
1/2 cup (1 stick,113grams) unsalted butter, melted
zest of 1/2 lemon
2tsp vanilla extract
1/3 cup (65grams)sugar
2 egg yolks
1 egg + 1 egg for brushing
6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more to coat the work surface as needed
about 2 cups fruit preserves, jam, or fruit marmalade
Pastry brush and 3 tbl(about 40grams) melted butter to butter pan and buns/rolls
Juice of 1/2 lemon
1tsp lemon zest
1 1/2 cup powdered sugar + more if needed
Small plastic bag
- Butter a 9 x13 x 2 pan, set aside.
- Sift together flour, sugar into a bowl of you mixer.
- Warm 1/4 cup milk, add 2 packages of dry yeast into the milk, stir and let stand for 5 minutes until bubbles form on the surface.
- In a small dish stir together 1 1/2 warm milk, melted butter, oil, egg yolks, egg and lemon zest.
- Add yeast mixture into the butter mixture.
- Add wet ingredients into dry and knead on low speed, using a mixer equipped with a hook attachment. Knead until smooth and soft dough forms.
- Invert dough onto a lightly floured surface and knead with a hand for a minute or so until no longer sticky.
- Oil a large bowl and put the dough into the bowl, coat the dough with oil. Cover bowl with plastic wrap and let the dough rise in a warm place, about an 1hour 15 minutes.
- This dough is really nice to work with it is soft and shapes very easily.
- Once the dough has risen, gently roll it out on a lightly floured surface, into about 1/2 inch thick.
- Using a knife or a pastry wheel, pizza wheel will work too, cut the rolled out dough into about 2"x 2" squares.
- Put a heaping tablespoons on each square.
- Start with gathering opposite corners of the square. Lightly pull the corners away to stretch the dough a little and then connect them just above the jam.
- Continue with remaining 2 corners, and until you have formed a small bun.
- Using a brush butter bun well and place into the buttered pan.
- Continue with remaining dough.
- Once you have made all the rolls, make sure you butter them well.
- Cover the pan and set aside to rise in a warm place for 30 minutes.
- Make the egg wash with one egg, just whisk it until it breaks and becomes foamy, brush the rolls lightly with egg wash,make sure the egg wash is not dripping all over. Or you can omit egg wash all together if you'd like.
- Preheat oven to 375F
- Bake for 25-30 minutes, until golden on the top.
- Remove from the oven put the pan onto a cooling rack and cover with clean kitchen towel for 20 minutes.
- One buns have cooled slightly you can serve them.
- If you want to dress them up a bit for Christmas you can make a simple glaze and pipe or drizzle glaze over buns.
- To make the glaze: In a small sauce pan stir together butter, lemon juice and lemon zest, just until butter melts. At once add powdered sugar and stir vigorously, until smooth, add more powdered sugar if mixture appears to watery. Let the glaze cool slightly then spoon it into a small sandwich bag and drizzle over the buns. If you feel like it you can pipe snowflake on the top for a festive look.
|Buttered and ready to baked|
|Fresh from the oven|
Christmas Morning Buns