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Preparation Time: 30 minutes + rising time
Cooking time: 10 minutes
Serves: 28 (makes)
One roll provides 164 cals, 5g fat (of which 2g saturates), 9g sugar and 0.1g salt per portion.
Ingredients
- 14g (½oz) packaged active dry yeast
- ½ cup sugar, divided
- 2 cups warm 2% milk
- 5¾ - 6½ cups all-purpose flour
- 4 large egg yolks, room temperature
- 1 tsp salt
- ¼ cup butter, softened
- 2 cups tinned prune, poppy seed, cherry or lemon pie filling
- 1 large egg white, beaten
Method
1. In a small bowl, dissolve yeast and 1 tbsp sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough.
2. Turn out onto a floured surface and knead until smooth and elastic, 6 - 8 minutes. Add additional flour if necessary. Place dough in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour.
3. Punch dough down and allow to rise again. Roll out on a floured surface to ½in thickness. Cut with a large glass or a 2½in cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes.
4. Firmly press an indentation into center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 180°C/Fan 160°C/Gas Mark 4 for 10-15 minutes or until rolls are light golden brown.
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