Jam Rolls

November 3rd, 2009

Dimah - http://www.orangblossomwater.net - Jam Rolls 6

These rolls are perfect for breakfast with a cup of tea. The filling is Nutella in the original recipe, but I used Apricot jam and Strawberry jam. Next time, I’ll use the same dough and make Cheese rolls and Za’tar rolls.

Let’s make Jam Rolls:

Dimah - http://www.orangblossomwater.net - Jam Rolls 1

1. Mix together water and milk, and warm it up a little.

2, 3, 4. Pour into mixing bowl, add 1 tsp of sugar, and yeast. Let sit for few minutes.

Dimah - http://www.orangblossomwater.net - Jam Rolls 2

5, 6. After the yeast sit, add oil, 1/4 cup sugar, and salt.

7. Start adding flour a little by little until you have bread like dough.

8. Cover, and let it rise until doubled.

Dimah - http://www.orangblossomwater.net - Jam Rolls 3

9. The final dough.

10. Now knead and transfer to a floured surface.

11. Divide the dough into 2 balls, and roll each of them into a diner plate sized circle.

12. Cut into quarters, and then cut each quarter into 3 rolls to be ( I cut each quarter into 2), You get 12 (I got 8 rolls), Repeat with the other ball of dough.

Dimah - http://www.orangblossomwater.net - Jam Rolls 4

Dimah - http://www.orangblossomwater.net - Jam Rolls 5

13, 14, 15, 16, 17, 18. Put a little jam in each (I used in the picture apricot jam), and roll it up.

19. Brush with some butter (I softened the butter and brush the rolls using my hand), ake at 380 °F (193 °C) for about 20 – 25 minutes, or until golden.

Dimah - http://www.orangblossomwater.net - Jam Rolls 7

Dimah - http://www.orangblossomwater.net - Jam Rolls 8

Dimah - http://www.orangblossomwater.net - Jam Rolls 9

Jam Rolls

From: Dough only Cafe Chocolada / Servings:
PDF Text Only / Print With Images

Dough

1/2 cup milk

1/2 cup water

1 tsp sugar + 1/4 cup sugar

1/2 tsp dry active yeast

1/2 cup oil

1/2 tsp of salt

Enough flour to mix the dough
(Approx. 3 cups) There really is no measure, you just add until you
have a nice bread sort of dough texture

Filling

Apricot Jam

Strawberry Jam

Mix together water and milk, and warm it up a little.

Pour into mixing bowl, add 1 tsp of sugar, and yeast. Let sit for few minutes.

Then add the oil, 1/4 cup sugar, salt.

Start adding flour a little by little until you have bread like dough.

Cover, and let it rise until doubled.

Now knead and transfer to a floured surface.

Divide the dough into 2 balls, and roll each of them into a diner plate sized circle.

Cut into quarters, and then cut each quarter into 3 rolls to be ( I cut each quarter into 2), You get 12 (I got 8 rolls), Repeat with the other ball of dough.

Put a little jam in each (I used in the picture apricot jam) , and roll it up.

Brush with some butter (I softened the butter and brush the rolls using my hand), Bake at 380 °F (193 °C) for about 20 – 25 minutes, or until golden.

Notes and Tips

You can choose your favorite filling for these rolls.

The original recipe used egg yolk wash to brush them after rolling (I didn’t use it because I don’t like the smell of eggs). and the original recipe used about 1/2 tsp of butter on top of each roll, I brushed the rolls using the butter.

You can sprinkle the rolls with sesame seeds or Nigella seeds.

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7 Responses to “Jam Rolls”

  1. Maya says:

    Can these be frozen?

  2. Alépine says:

    Mabrouk Dimah for your new site !

  3. These rolls look delicious! They seem fairly easy to make too, I love homemade bread. Congrats on the new site!

  4. Your rolls look fantastic! The jam fillings sounds great.

  5. Sook says:

    Mmmm these rolls look so great! I would kill for a nice, warm, soft roll right now! :)

  6. Danielle says:

    The rolls look amazing! I completely want to make these!

  7. Dimah says:

    Maya: Thanks for visiting! I didn’t try to freeze them.

    Alepine: Thanks! Allah ybarek feeki, hada men Zaw2ek

    lisa @dandysugar: Thanks for your kind words! I love the smell of homemade bread.

    lisaiscooking: Thank you for coming by!

    Sook: Thanks for stopping by and for the lovely comment!

    Danielle: Thanks for visiting!

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