Bread Baking: Almond Rolls

Bread Baking: Almond Rolls is a lacto ovo vegetarian recipe with 16 servings. One portion of this dish contains approximately 9g of protein, 18g of fat, and a total of 298 calories. For 63 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 23 people were glad they tried this recipe. If you have instant yeast, water, sour cream, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is good. If you like this recipe, take a look at these similar recipes: Bread Baking: Cinnamon Rolls, Bread Baking: Black and White Sweet Rolls, and Bread Baking: Cinnamon Apple Sweet Rolls.

Servings: 16

 

Ingredients:

1 can (12.5 ounces) almond filling

3 cups bread flour

1 stick (1/2 cup) cold butter

1 egg, beaten with a little water for an eggwash

2 1/2 teaspoons instant yeast

1 teaspoon kosher salt

1/3 cup sour cream

1/3 cup sugar

1 cup cool water

Equipment:

bowl

whisk

food processor

spatula

plastic wrap

baking paper

baking sheet

oven

frying pan

Cooking instruction summary:

Procedures 1 In a medium bowl, mix water, yeast, sugar and sour cream. Whisk to dissolve the sugar and set aside. 2 Put the flour and salt in the bowl of your food processor. Cut the butter into about a dozen chunky pieces, and drop the into the bowl of the food processor. Pulse the food processor a few times, as you would for a pie dough. You're looking for pieces about the size of a chickpea. Some larger chunks are fine, and it's also fine if some are smaller. It's not an exact process. 3 Transfer the flour mixture to the bowl with the wet ingredients. With a rubber spatula, fold the mixture gently, just to moisten all the flour, trying not to break or mash the butter chunks any more than necessary. 4 Cover the bowl with plastic wrap and refrigerate overnight. 5 The next day, generously flour your work surface and turn the dough out. You'll probably need to use more flour as you roll out the dough, so keep it handy. 6 Pat the dough into a rough rectangle, then roll it out to about 12 x 16 inches. You don't have to be exact. Rough dimensions are fine. The butter will be chunky and clumpy in the dough. That's fine. 7 Fold the dough in thirds, as you'd fold a letter. 8 Roll the dough again to the roughly the same size as before, and fold in thirds again. You don't need to measure, just eyeball that you're rolling to about that size. 9 Working quickly, so the the butter doesn't soften too much or begin to melt, do the roll-and-fold twice more, then fold the dough in half, wrap it in plastic wrap, and toss it into the refrigerator. It should rest there for at least an hour, but you can leave it until the next day. 10 Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Take the dough out of the refrigerator, cut it into two pieces, and return half to the refrigerator while you work on the other half. 11 Flatten the piece of dough a bit, then cut it into eight roughly equal pieces. Roll the first piece to about 3 x 6 inches. Take about a tablespoon of the almond paste and spread it on the lower part of the dough, and then spread it about halfway up, leaving most of it at the end. Roll the dough up and place it, seam-side down, on the prepared sheet pan. Leave plenty of room between the rolls. 12 When all eight rolls are finished, cover the pan with plastic wrap and set aside for 30 minutes. You can continue rolling the next eight or save the dough for the next day. 13 After 30 minutes, the rolls won't have risen much, but they will feel puffy. Brush the rolls with the eggwash and bake at 400 degrees until they are nicely browned. 14 Let them cool (at least a little bit) before eating - or risk burning yourself on the hot filling.

 

Step by step:


1. In a medium bowl, mix water, yeast, sugar and sour cream.

2. Whisk to dissolve the sugar and set aside.

3. Put the flour and salt in the bowl of your food processor.

4. Cut the butter into about a dozen chunky pieces, and drop the into the bowl of the food processor. Pulse the food processor a few times, as you would for a pie dough. You're looking for pieces about the size of a chickpea. Some larger chunks are fine, and it's also fine if some are smaller. It's not an exact process.

5. Transfer the flour mixture to the bowl with the wet ingredients. With a rubber spatula, fold the mixture gently, just to moisten all the flour, trying not to break or mash the butter chunks any more than necessary.

6. Cover the bowl with plastic wrap and refrigerate overnight.

7. The next day, generously flour your work surface and turn the dough out. You'll probably need to use more flour as you roll out the dough, so keep it handy.

8. Pat the dough into a rough rectangle, then roll it out to about 12 x 16 inches. You don't have to be exact. Rough dimensions are fine. The butter will be chunky and clumpy in the dough. That's fine.

9. Fold the dough in thirds, as you'd fold a letter.

10. Roll the dough again to the roughly the same size as before, and fold in thirds again. You don't need to measure, just eyeball that you're rolling to about that size.

11. Working quickly, so the the butter doesn't soften too much or begin to melt, do the roll-and-fold twice more, then fold the dough in half, wrap it in plastic wrap, and toss it into the refrigerator. It should rest there for at least an hour, but you can leave it until the next day.

12. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Take the dough out of the refrigerator, cut it into two pieces, and return half to the refrigerator while you work on the other half.

13. Flatten the piece of dough a bit, then cut it into eight roughly equal pieces.

14. Roll the first piece to about 3 x 6 inches. Take about a tablespoon of the almond paste and spread it on the lower part of the dough, and then spread it about halfway up, leaving most of it at the end.

15. Roll the dough up and place it, seam-side down, on the prepared sheet pan. Leave plenty of room between the rolls.

16. When all eight rolls are finished, cover the pan with plastic wrap and set aside for 30 minutes. You can continue rolling the next eight or save the dough for the next day.

17. After 30 minutes, the rolls won't have risen much, but they will feel puffy.

18. Brush the rolls with the eggwash and bake at 400 degrees until they are nicely browned.

19. Let them cool (at least a little bit) before eating - or risk burning yourself on the hot filling.


Nutrition Information:

Quickview
298k Calories
8g Protein
18g Total Fat
26g Carbs
6% Health Score
Limit These
Calories
298k
15%

Fat
18g
28%

  Saturated Fat
5g
32%

Carbohydrates
26g
9%

  Sugar
5g
6%

Cholesterol
27mg
9%

Sodium
206mg
9%

Get Enough Of These
Protein
8g
18%

Vitamin E
6mg
41%

Manganese
0.7mg
35%

Vitamin B2
0.34mg
20%

Vitamin B1
0.27mg
18%

Magnesium
67mg
17%

Folate
64µg
16%

Selenium
11µg
16%

Phosphorus
154mg
15%

Fiber
3g
15%

Copper
0.28mg
14%

Vitamin B3
1mg
9%

Zinc
1mg
7%

Calcium
71mg
7%

Iron
1mg
6%

Potassium
209mg
6%

Vitamin B5
0.53mg
5%

Vitamin A
222IU
4%

Vitamin B6
0.08mg
4%

Vitamin D
0.18µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Garlic Parmesan Dinner Rolls
Peanut Butter Banana Muffins
Miso soup with chicken and chayote
Ditch Dogs
Better Than "Anything" Cake
Fresh 'n' Fruity Salmon Salad
Homemade Instant Pancake Mix
Chorizo and Shrimp Quesadillas with Smoky Guacamole
tropical overnight oatmeal smoothie
Bourbon Street Sirloin Steak a la Applebee’s
Food Trivia

Radishes are members of the same family as cabbages.

Food Joke

This is an excerpt from Dave Barry's book A Guide to Guys. On the differences between men and women... Let's say a guy named Roger is attracted to a woman named Elaine. He asks her out to a movie; she accepts; they have a pretty good time. A few nights later he asks her out to dinner, and again they enjoy themselves. They continue to see each other regularly, and after a while neither one of them is seeing anybody else. And then, one evening when they're driving home, a thought occurs to Elaine, and, without really thinking, she says it aloud: "Do you realize that, as of tonight, we've been seeing each other for exactly six months?" And then there is silence in the car. To Elaine, it seems like a very loud silence. She thinks to herself: Geez, I wonder if it bothers him that I said that. Maybe he's been feeling confined by our relationship; maybe he thinks I'm trying to push him into some kind of obligation that he doesn't want, or isn't sure of. And Roger is thinking: Gosh. Six months. And Elaine is thinking: But, hey, I'm not so sure I want this kind of relationship, either. Sometimes I wish I had a little more space, so I'd have time to think about whether I really want us to keep going the way we are, moving steadily toward ... I mean, where are we going? Are we just going to keep seeing each other at this level of intimacy? Are we heading toward marriage? Toward children? Toward a lifetime together? Am I ready for that level of commitment? Do I really even know this person? And Roger is thinking: ... so that means it was... let's see... February when we started going out, which was right after I had the car at the dealer's, which means ... lemme check the odometer ... Whoa! I am way overdue for an oil change here. And Elaine is thinking: He's upset. I can see it on his face. Maybe I'm reading this completely wrong. Maybe he wants more from our relationship, more intimacy, more commitment; maybe he has sensed -- even before I sensed it -- that I was feeling some reservations. Yes, I bet that's it. That's why he's so reluctant to say anything about his own feelings. He's afraid of being rejected. And Roger is thinking: And I'm gonna have them look at the transmission again. I don't care what those morons say, it's still not shifting right. And they better not try to blame it on the cold weather this time. What cold weather? It's 87 degrees out, and this thing is shifting like a darn garbage truck, and I paid those incompetent thieves $600. And Elaine is thinking: He's angry. And I don't blame him. I'd be angry, too. I feel so guilty, putting him through this, but I can't help the way I feel. I'm just not sure. And Roger is thinking: They'll probably say it's only a 90-day warranty. That's exactly what they're gonna say, the scumballs. And Elaine is thinking: Maybe I'm just too idealistic, waiting for a knight to come riding up on his white horse, when I'm sitting right next to a perfectly good person, a person I enjoy being with, a person I truly do care about, a person who seems to truly care about me. A person who is in pain because of my self-centered, schoolgirl romantic fantasy. And Roger is thinking: Warranty? They want a warranty? I'll give them a darn warranty. I'll take their warranty and stick it right up their ... "Roger," Elaine says aloud. "What?" says Roger, startled. "Please don't torture yourself like this," she says, her eyes beginning to brim with tears. "Maybe I should never have ... Oh my, I feel so ..." "What?" says Roger. "I'm such a fool," Elaine sobs. "I mean, I know there's no knight. I really know that. It's silly. There's no knight, and there's no horse." "There's no horse?" says Roger. "You think I'm a fool, don't you?" Elaine says. "No!" says Roger, glad to finally know the correct answer. "It's just that ... It's that I ... I need some time," Elaine says. (There is a 15-second pause while Roger, thinking as fast as he can, tries to come up with a safe response. Finally.

Popular Recipes
Salted Peanut Butter Cup Chocolate Chip Cookies

Mels Kitchen Café

Chicken Biscuit Bake

Taste of Home

Honey Orange Glazed Brussels Sprouts with Butternut Squash

Jessica Gavin

Bold Winter Greens Salad

Eating Well

Teriyaki chicken meatballs with rice & greens

BBC Good Food