Instructions
Warm the eggs
- Warm up the eggs under warm running water in a bowl for 10-15 minutes to bring to room temperature.
Activate the yeast
- Make a sponge and activate the dry yeast by whisking the sugar and yeast in the warm water. Let yeast sit for 5-10 minutes.
Mix dough
- Place all dry ingredients and butter in your mixing bowl of your mixer.
- Add eggs and yeast and stir with mixing dough hook by hand.
- Mix with machine on low for 1 minute
- Add REMAINING flour, mix for 1 minute and increase speed to medium. Continue to kneed for 2 minutes adding flour as needed to keep dough from sticking to bowl.
1.st Proof
- Let dough proof in a warm location until doubled in volume.
Form Rolls
- On floured surface, roll out dough to a long rectangle approx. 3/8" - 1/2" thick.
- Apply a layer of butter, brown sugar, cinnamon.
- Roll dough into a log and cut individual rolls
- Place rolls cut-side up in a bun pan lined with parchment paper.
2nd. Proof
- Proof rolls in a warm setting until 1/2 again in size.
- Top each roll with a tsp of jam and sliced almonds.
Bake
- Pre-heat at 350F and bake for 30 minutes. Rotate the pan and reduce to 300F for another 30 - 45 minutes.
Glaze
- Place powdered sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
- Let sweet rolls cool for 20 minutes before glazing with Lemon Glaze.
Recipe Notes
These sweet rolls are well worth the extra effort and will magically disappear at a Sunday Brunch - should you have any left, try them in a bread pudding - heaven, again!
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