Sweet Rolls

Proof Yeast

Well, folks, here’s this month’s Daring Bakers Challenge. I must say that I really enjoyed this one, as it didn’t require me to measure anything. Not that I’m categorically against measurement or anything, but that I still don’t have my own things from the US yet, so any measurement is done with the palm of my hand.

If you’d like, check out the rest of the Daring Bakers over at Daring Bakers Blogroll, and you’ll get an idea of what everybody else was up to with their interpretation of “sweet rolls.” Ours are quite tasty, I must say.

About the only things which were different about ours are that we used a flour with flax-seeds in it, and that we used a packet of Mandarin Spice tea to provide our dried spices. I went for a multiple rise on the bread, rather than the single rise, simply because that’s the way I usually do bread. It’s not strictly necessary, but it does add a bit of flavor, I feel.

In any event, here are the rolls (those that are left after “tasting”). I’m hoping that they’re equally good as sandwich rolls for the week!

Slurry Sponge First Rise
First Rise ending Knead Rest
Prep Filling Filling Secret Ingredient
No Workspace Small Batches Roll Out
Fill Roll Slice
“Presentation” pan “Ends” pan Baked!

31 Replies to “Sweet Rolls”

  1. Impressive job considering utensils and space. The fruity aspect of your roll is intriguing. And tea? Very creative. I need to think outside the box once in a while…Nice job.

  2. well done! considering you were flying by the strings of your apron! they look wonderful especially since it is breakfast time here and i could use some tea and a roll! hope your own stuff arrives soon! take care.

  3. Thank you all! The teabag as spice was a helpful hint from someone (a-hem) who happens to do this quite a bit. The kneading of dough inside the pot … was just because I really can’t abide fishing flour from around the nooks and crannies of this little kitchen!

  4. Hey, Pille, I heard you. It’s not sneaky to use tea! I use it in crumbles and fruity desserts, because there’s a subtle blending of flavors in tea. I like bergamot with peaches, so I use Earl Grey when I make peach crumble. I’m a throw-everything-in kind of baker (not the Daring Type who actually measures things before throwing everything in), so it’s one of my little tricks.

    We also used cranberry sauce with the raisins. If you have a half a jar of sauce or some jam that isn’t too highly flavored, it really works out nicely in a roll. In this case, the cranberry sauce was a brandy orange peel sort, quite strong, but we used it anyway, and it worked well with the cinnamon in the tea.

    I love things like this because your breakfast rolls are never quite the same each time, but they’re always so good and fresh and soft.

    Yum. Yes, Jackie, I need some tea…

  5. I’ll have to keep your tea trick in mind, sounds quite handy! Also like your fruit fillings, yummy. I think it’s amazing that you were able to get this done after moving such a distance and with such a small workspace (I thought my kitchen was small..well, it is…but)!

  6. Look at the shine! Wow! Note that I will check on the wear and tear of that shiny kitchen in the future! Wonderful job and I too love the addition of the mandarin stuff tea thingy! Good thinking. Oh and the choice of flour is excellent, think I will use some organic whole wheat in my next batch.

  7. Amazing! I have made these rolls several times and never considered using dried fruit in the center. I actually think you would need a couple of rises to really develop the gluten in the flour you were using.
    Again, amazing job!

    ~Lewis
    TableBread

  8. Your rolls look healthy and hearty. A meal all on their own. Your pictorial showing your steps is wonderful. How creative to use herbal tea as a spice mix! What a great twist on a basically low nutrition breakfast food. Wendy

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