Thursday, June 19, 2014

Butter Brickle Sweet Rolls!

I was going to put up the recipe for cinnamon raisin english muffins today......I LOVED them, and they were sooooo easy to make....... a good "summer breakfast" recipe.  HOWEVER, my rule of thumb is to post the recipe for whatever pic got the most views on Facebook for the week. There were two sweet rolls that got lots of views and likes and requests for recipes, soooooo....what's a baker to do? Post one of those recipes, of course! Butter brickle sweet rolls it is!

This really IS a good recipe....I'm not sure where I originally found the recipe. It's written on a piece of paper that's been taped in my recipe book for a long time. I've made some changes to the original, simplifying a bit according to what I usually have in my cupboard. The brickle pieces aren't something I usually stock up on, but every once in a while when there are a few extra dollars in the grocery budget, I'll buy a package of them to have for when the mood strikes me to make these. Once you taste them, you might find the "mood striking you" frequently! Enjoy!

Butter Brickle Sweet Rolls

1/2 Cup warm water
2 Tbsp/packets Red Star Platinum yeast 
½ Cup warm milk
6 Tbsp. Softened butter
1 tsp. salt
½ Cup sugar
4 ½ - 5 Cups unbleached, all-purpose flour

¼ Cup softened butter
1 – 6 oz. pkg. butter brickle chips (Reserve 3 Tbsp. for sprinkling tops of rolls)
1 tsp. cinnamon
2 Tbsp. brown sugar

2 Cups powdered sugar
3 Tbsp. milk
½ tsp. vanilla (I occasionally substitute almond extract, or ½ & ½ )

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Divide dough in half. On a lightly floured surface, roll each half into a 12” square. Spread each square with 2 Tbsp. butter. Combine remaining filling ingredients. Sprinkle ½ of the filling mixture over each of the squares. Roll up, jelly-roll style. Cut each roll into 9 equal slices. Grease 2 – 9” round pans and place 9 rolls in each pan. 

Cover and let rise in a warm place until doubled.Preheat oven to 375. Bake rolls for 20-30 minutes, until tops are golden. Remove from pans and let cool on wire racks. Combine icing ingredients and drizzle over rolls. Sprinkle with remaining brickle pieces. Enjoy!! 

*Let me say that this pushes the "flour limit" to the limit on the EZ DOH, so take it easy when you're "cranking". We don't want any breaks!

Yeastspotting  - Visit to view lots of delicious yeasted goodies!


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