A couple weeks ago I was going to make a batch of Orange Breakfast Rolls but just make them with my regular bread dough. I got the ingredients to the dough out and had left the pantry door in my kitchen open. As I rested my backside against the kitchen counter, I looked over at my pantry and was mindlessly scanning the shelves. When I saw a can of Almond Paste on the shelf, I suddenly had a brainstorm.
Almond Breakfast Rolls!
I love the Dutch Pastry Letters I make - the flaky pastry with that incredible almond filling. What if I made my regular dough for cinnamon rolls but used the filling to the Dutch Pastries as my filling?
So that day I made two batches of rolls; one cinnamon and one almond. You will also see in my photos that I make them in disposable pans. I like to make double batches of things and freeze them. I buy steam pans with lids from Sam's Club or Costco and use them not only to make and freeze meals and desserts ahead of time, but also to bake things like lasagna, that can be messy and hard to clean. If I bake in a regular pan, I will line them with parchment paper.
I have a few different dough recipes posted on An American Housewife - most of the time I'm lazy and don't want to have to think or even read a recipe, so I use my 'fall back' bread dough recipe that I use for almost anything (bread, rolls, garlic bread, hamburger buns, cinnamon rolls).
Here is the dough to the Orange Rolls that inspired this recipe;
1 pk. dry yeast (about 2 1/4 t)
3/4 c warm water
1/3 c sugar
1 t salt
1/3 c oil
3 eggs, beaten
1/4 c evaporated milk
4 - 4 1/2 c flour
Dissolve yeast in the water in a bowl. Add the rest of the ingredients and knead either by hand or with the dough hook of your electric mixer. Use more or less flour so the dough is the right consistency and not too sticky or wet. Knead about 5 minutes. Place in a greased bowl, cover and let raise until doubled. Punch down.
OR this fall back basic dough recipe:
Classic Homemade Bread or Rolls
12 oz. water, warm
1 1/2 t salt
2 T butter
4 c bread flour
2 T dry milk
2 T sugar
1 3/4 t yeast, dry
Put in your bread machine or your mixer bowl in this order. Use the dough setting in a bread machine. If using your stand mixer, use the bread dough hook. Knead for about 5-8 minutes. Let rest to raise. Take it out of the bowl, turn it out and make your bread, rolls, buns from it. Let them raise until double in height.
When you make your filling you can make it LESS sweet by adjusting the sugar or natural sweeteners you use. This is a very sweet filling and I would suggest 1/4 c and 1/4 c if you are like me and don't like things too sugary. Or use a natural sweetener like I do - either Ideal or Just Like Sugar.
Almond filling from my Dutch Letters recipe
8 oz. almond paste
1 egg, separated
1/2 c sugar
1/2 c packed brown sugar
1 t molasses
1 t vanilla extract
TO MAKE: Roll dough out on parchment paper or a floured surface to form a large rectangle. Aim for about 16-18 inches across and 12-15 wide.
Spread the almond filling on the dough, leaving about an inch free on one of the long ends to form a seal when you roll it up.
Roll up the long way. Pinch the edge to seal. Slice into 1 inch slices and place in a heavily greased baking pan or even muffin tins. Cover and let raise in a warm place until double in size (about 1-3 hours). Bake at 350 degrees about 20 minutes until center rolls are done. If you want to make them ahead and freeze; let rise about 1 hour and then cover and place in the deep freeze. When you want to use them, remove from the freezer, let thaw and then let them raise about 1-2 hours past thawing until they double in size. Bake as directed or until golden brown and done in the center.
|I always replace some of my flour with whole wheat flour so that is why you can see little wheat specks|
|An action shot. My bread machine spinning and kneading|
|Almond paste is sometimes hard to find. Look for it by the pie fillings - either in a can or sometimes in a little wrapped package|
|My almond filling all ready to spread. If you can't find almond paste I've linked to it on Amazon below this post|
|Rolling out the dough|
|All ready to slice|
|Going into the deep freeze in my steamer disposable pans|
|Ready to be baked!|
Nordic Ware Classic Metal 9x13 Covered Cake Pan
Solo Almond Paste, 8-Ounce Packages (Pack of 4)
9 X 13 Half Size Deep Foil Steam Pans with Lids 30 Pack
Beyond Gourmet Unbleached Parchment Paper, 71-Square Foot Roll
Oster 2-Pound Expressbake Breadmaker, White
KitchenAid 4.5-Qt. Classic Plus Stand Mixer