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5/20/15

Homemade Almond Breakfast Rolls - (Like a Cinnamon Roll but... Almond!)




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!

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