Stollen
Butter Rolls Recipe
Our
family enjoys my stollen so much that it's just too good to be served only as a
holiday sweet bread. I created this buttery, less sweet dinner roll so we can
satisfy our stollen cravings anytime. Ingredients :
1
package (1/4 ounce) active dry yeast
1/4
cup warm water (110° to 115°)
1
cup 2% milk
2
large eggs, room temperature
1/2
cup butter, softened
1
tablespoon sugar
1
teaspoon salt
4-1/4
to 4-3/4 cups all-purpose flour
3/4
cup chopped mixed candied fruit
3/4
cup dried currants
1/2
cup cold butter, cut into 24 pieces (1 teaspoon each)
In
a small bowl, dissolve yeast in warm water. In a large bowl, combine milk,
eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed
until smooth. Stir in enough remaining flour to form a soft dough (dough will
be sticky).
Turn
dough onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease the top. Cover and let
rise in a warm place until doubled, about 1 hour.
Punch
dough down; turn onto a floured surface. Knead candied fruit and currants into
dough (knead in more flour if necessary). Divide and shape into 24 balls;
flatten slightly. Place 1 teaspoon cold butter in center of each circle. Fold
circles in half over butter; press edges to seal. Place in a greased
15x10x1-in. baking pan. Cover and let rise in a warm place until doubled, about
45 minutes.
Preheat
oven to 375°. Bake until golden brown, 15-20 minutes. Cool in pan 5 minutes;
serve warm.
Freeze
option: Freeze cooled rolls in airtight containers. To use, microwave each roll
on high until warmed, 30-45 seconds.