Jelly Belly Rolls

May 25th, 2012

Dimah - http://www.orangeblossomwater.net - jelly Belly Rolls 5

I’m back with these lovely rolls, they are tender, soft and so delicious. Great for breakfast.

Let’s make Jelly Belly Rolls:

Dimah - http://www.orangeblossomwater.net - jelly Belly Rolls 1

1. Combine warm water and 1 teaspoon sugar in a large mixing bowl.  Add yeast; let stand until foamy, about 5 minutes.

2. Heat milk and butter to 100 °F – 110 °F (37 °C – 43 °C) . (Butter does not need to melt).

3. Add milk mixture, eggs, sugar, salt and 2 cups flour to yeast mixture.

4. Beat 3 minutes with electric mixer.

Dimah - http://www.orangeblossomwater.net - jelly Belly Rolls 3

5. Stir in enough remaining flour to make a soft dough.

6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

7. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 to 1 1/2 hours.

8. Punch dough down.

Dimah - http://www.orangeblossomwater.net - jelly Belly Rolls 3

9. Divide into 24 small balls

10. Grease 3 baking sheets. Roll each ball into a 15 inch (38 cm) rope.

11. Loosely coil each rope into a circle, tucking ends under.

12. Cover and let rise in warm area until light and doubled in size, about 30 to 45 minutes.

Dimah - http://www.orangeblossomwater.net - jelly Belly Rolls 4

Preheat oven to 325 °F (163 °C)

13, 14. Uncover dough. Carefully brush rolls with half of the melted butter. Make deep thumbprints in center of each roll; fill each with 1 teaspoon jam.

15. Bake for 20 minutes or until golden brown. Immediately remove from pan; brush a second time with remaining butter. Cool slightly on wire rack.

16. In small bowl, blend powdered sugar, vanilla extract and enough milk for desired drizzling consistency. Drizzle over warm rolls.

Dimah - http://www.orangeblossomwater.net - Jelly Belly Rolls 6

Dimah - http://www.orangeblossomwater.net - Jelly Belly Rolls 7

Dimah - http://www.orangeblossomwater.net - Jelly Belly Rolls 8

Jelly Belly Rolls

From: Recipe.com / Servings: 24 Rolls
PDF Text Only /
Print With Images

Dough

1/4 cup warm water 100 °F – 110 °F
(
37 °C – 43 °C)

1 tsp sugar

2 envelops active dry yeast

1 cup milk

1/2 cup butter or margarine, cut in chunks

2 eggs

1/2 cup sugar

1/4 tsp salt

5 1/4 to 5 3/4 cups all purpose flour

Topping

1/4 cup butter, melted

1/2 cup favorite jelly or jam
(or various favorites)

Glaze

1 cup powdered sugar

1/2 tsp vanilla extract

1 to 2 tbsp milk





Dough

Combine warm water and 1 teaspoon sugar in a large mixing bowl. Add yeast; let stand until foamy, about 5 minutes.

Heat milk and butter to 100 °F – 110 °F (37 °C – 43 °C). (Butter does not need to melt).

Add milk mixture, eggs, sugar, salt and 2 cups flour to yeast mixture.

Beat 3 minutes with electric mixer.

Stir in enough remaining flour to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 to 1 1/2 hours.

Punch dough down.

Divide into 24 small balls.

Grease 3 baking sheets. Roll each ball into a 15 inch (38 cm) rope.

Loosely coil each rope into a circle, tucking ends under.

Cover and let rise in warm area until light and doubled in size, about 30 to 45 minutes.

Preheat oven to 325 °F (163 °C)

Uncover dough. Carefully brush rolls with half of the melted butter. Make deep thumbprints in center of each roll; fill each with 1 teaspoon jam.

Bake for 20 minutes or until golden brown. Immediately remove from pan; brush a second time with remaining butter. Cool slightly on wire rack.

In small bowl, blend powdered sugar, vanilla extract and enough milk for desired drizzling consistency. Drizzle over warm rolls.

Dimah - http://www.orangeblossomwater.net - PDF Text Only

print this page

Protected by Copyscape Online Plagiarism Test

14 Responses to “Jelly Belly Rolls”

  1. Fantastic rolls! Would love to have one with coffee tomorrow morning!

  2. Dear Dimah,
    Nice to see you back. I’ve missed your posts.

    These rolls look so tender and nice–I can just imagine the taste.

  3. Dimah what a delight to get a post in my email from you! This recipe sounds as delicious and lovely as all I have become accustomed to from you. I hope life is going well and that we’ll see more from you soon!

  4. Chef Dennis says:

    those rolls look amazing Dimah! It’s so nice to see you back, we’ve missed you!

  5. grazi says:

    wauuu , you retourn with a fantastic recipee!

  6. Ambreen says:

    Welcome back, Dimah! These rolls look fabulous. As always, great pictures :)

  7. Susana says:

    They look soooo soft!!

  8. Pauline says:

    Thought that blogger name looked familiar. Nice to see your recipes again, love the recipe name too. Happy Baking ;-)

  9. Congratulations on making the foodbuzz Top 9!

  10. Zara says:

    Oh, what a wonderful surprise, dear Dimah! I have just clicked to your blog and couldn’t believe my eyes to see you are back!
    These rolls look delicious, I would love to make them soon for breakfast!
    And Happy Birthday to you sweet blog! Eager for your new posts, as always!
    Zara

  11. happy to hear from you
    delicious looking rolls for anytim

  12. Dimah says:

    tasteofbeirut: Thank you for stopping by!

    Victoria of Flavors of the Sun: Thank you so much for your kind words!

    Toni @ Boulder Locavore: Thank you for your lovely comment!

    Chef Dennis: Thank you so much!

    grazi: Thank you so much!

    Ambreen: Thank you so much for stopping by!

    Susana: Thank you!

    Pauline: Thank you for coming by!

    DB-The Foodie Stuntman: Thank you!

    Zara: Thank you sweetie for your lovely comment!

    torviewtoronto: Thank you so much!

  13. Raina says:

    These look so pretty and delicious:)

  14. Cakewhiz says:

    You are back too :)
    I was away too from blogging due to my pregnancy!

    These are my type of rolls… Soft and sweet…

Leave a Reply

Time limit is exhausted. Please reload CAPTCHA.