Homemade Sweet Rolls with Jam: Warmth and Feelings of Time-Flavoured Memories
What could be more peaceful than a whiff of freshly fried sweet rolls drifting in the kitchen? Light, fluffy and filled with thick jam or cream, homemade sweet rolls are an absolute winner. If you are making them for Sunday brunch, or as a Christmas snack, or even just to have with a cup of tea or coffee, these rolls are the right consistency each time.
The best part? They are so quick to make and can be customized to your liking, that they are a must have on any home baker’s baking list. We’re going to get into the wonder of homemade sweet rolls, some trivia about the key ingredients, and hopefully get you whipped up with a batch of these airy jammy goodness that’s sure to turn heads in this blog post.
Why Sweet Rolls Are In Your Kitchen – Read On to Find Out.
Sweet rolls are something old-fashioned. They remind people of growing up, family & time spent with loved ones. They’re flexible — great for breakfast, dessert or a midday snack. And with that light, pillowy dough accompanied by an explosion of fruity jam or smooth filling, they are a real treat.
But here’s the secret: sweet rolls are actually super simple. You don’t need to be a pastry chef to make delicious bakery-style rolls in your kitchen if you’re patient. If you are just starting out as a baker or are an expert, this recipe will lead the way.
Did You Know? Fun Facts About the Ingredients
Yeast: The Science Behind the Growth
Why do we see dough come out as this sticky mass, and then as a cloudy roll? The secret lies in yeast. Yeast is a fungus that takes up sugar and gives off CO2. This gas gets trapped in the dough and makes it puffy.
Fun Fact: Baking has been made with yeast for millennia! It’s the ability of leavening it that ancient Egyptians realised firsthand. Dry yeast is a pantry item that today everyone can afford to bake their own bread.
The Milk: Giving It Comfiness and Flavour The Use of Milk: Softening and Flavoring.
Milk is the secret sauce to this sweet roll recipe and it’s actually so much more. It makes the dough soft, spongier, and tastier. Also the natural sugars in milk, it creates the lovely golden brown crust on the rolls after baking.
Did You Know?
Warm milk energises yeast making the dough rise. Make sure you read the label though — hot milk kills the yeast and cold milk fails to wake it up. Try to get around 37°C (98°F) — not boiling but warm.
Lemon Zest: A Splash of Freshness
The secret to these sweet rolls being so delicious is a bit of lemon zest. grating the lemon peel, gives a nice citrus scent and goes well with the sweetness of the jam or cream filling.
Fun Fact: Lemon zest has very concentrated oils with much more flavor than lemon juice. We all know that zest is a big plus when it comes to baking.
The Right Filling: Jam or Cream
And that is the nice thing about this recipe: you can have any filling of your choice. : Berry, raspberry, apricot Jams sweeten the moist dough with a tart bite, while spreads of chocolate like Nutella fill it with decadence.
Tip: If using jam, use a thick enough jam that doesn’t melt. Flaky jam will get all over the place when it’s baking and your rolls aren’t as good as they look. Try mixing your jam with some cream cheese to make it a bit creamy and tart.
Why Kneading is a Wonderful Thing: Why It’s Important.
Working with the dough is the best part of sweet rolls. That’s a lot of work, but essential for producing gluten — the protein that gives the dough its elasticity and structure. – A well-mixed dough will rise beautifully and cook into fluffy rolls.
Did You Know?
To know if the dough is kneaded well, you can use the “windowpane test.” Grab a little bit of dough and press it between your fingers. If it sticks together in a semi-transparent sheet without cracking, it’s up.
Tips for Creating Delightful Sweet Rolls Baking Instructions.
- Activate the Yeast Properly
: Ensure your yeast is fresh and your milk is cold. If it doesn’t foam after 10-15 minutes, it is expired or not working. - Be Patient with the Rise
Dough doesn’t rise instantly so don’t rush it. Let the dough double in size and the rolls will be light and fluffy. - Seal the Filling Well
Rolls: Pin the rolls tight so that the filling does not leak out. This will make for perfect buns. - Scrub with Egg Yolk to Give it a Gold Finish
The egg yolk and milk combo gives the rolls a golden-brown crust that looks as good as it tastes. - Don’t Skip the Powdered Sugar
A few drops of powdered sugar give the rolls the final flourish and they look utterly baker’s delight.
Serving and Storage of Your Sweet Rolls.
Warm sweet rolls are better hot right out of the oven. Try them with coffee, tea, or a glass of ice cold milk for a real hit.
If you have some leftovers (though you don’t very often! ), keep them at room temperature in an airtight container for 2 days. Simply reheat in the microwave for 15-20 seconds or in the oven for 15 minutes at 150°C (300°F).
To store the sweet rolls, you can freeze them for longer. Put them in a freezer bag or bowl and freeze for 2 months. Thaw at room temperature and warm through before serving.
Gift of Homemade Love A Gift Of Homemade Love.
Not only are sweet rolls good for you — they also make an ideal homemade gift for friends and family. And if it’s a birthday, holiday or holiday you’re celebrating, baking some warm rolls and presenting them in a beautiful box is a nice way to show that someone you care.
Be a little bit personal and give them a handwritten note or jar of jam for company. Believe us, those little things are worth it!
Final Thoughts
Homemade sweet rolls with jam are the best combination of memory, savour and happiness. They are fluffy and moist and sweet and melt the heart as well as the stomach. You may be making them for a weekend breakfast, a special occasion or just because and these rolls will leave everyone smiling.
So what are you waiting for? Grab your supplies, roll up your sleeves and get ready to bake these mouthwatering sweet rolls at home. You’ll smell good and your mouth will love you!
Happy baking!
Traditional Sweet Rolls With Jam In The Filling
Cuisine: GermanyDifficulty: Easy1
servings40
minutes20
minutes200
kcalIngredients
300 ml warm milk
100 ml vegetable or sunflower oil
Two eggs (1 whole, one egg white to dip the dough, one egg yolk to brush on)
Two teaspoons of dry yeast
Four tbs sugar (you can increase for a more syrupy dough if you like your dough to be syrupier)
Vanilla sugar (about 10 g): One bag of vanilla sugar (10 g)
Grated zest of one lemon
600-700 g all-purpose flour (400)
- Filling:
Eurocrem or some other whipped cream (Nutella works too)
Vanilla sugar and powdered sugar to sprinkle
Directions
- Activate the Yeast:
Make your sauce: in a small bowl combine hot milk, 1 teaspoon sugar, and 3 tablespoons flour. Stir in the dry yeast and allow to stand for 10–15 minutes, until frothy and bubbly. - Mix the Dough:
Place half the sundae flour (300-350 g), the sugar, vanilla sugar, activated yeast, oil, 1 whole egg, egg white and lemon juice in a big bowl. Begin beating slowly the remaining flour. : Knead the dough until it is soft and not sticky anymore. - First Rise:
Lay the dough out on a damp kitchen towel and let it proof for about an hour or until doubled. - Shape the Rolls:
After the dough has risen, roll out on a floured surface into a huge rectangle (1 cm thick). Cut the dough into 8x8 cm squares. Place 1 teaspoon of Eurocrem (or your filling) into the middle of each square. : Gather up the dough corners and pinch the edges together into a bun, so the filling doesn’t drip while it’s baking. - Second Rise:
Place the buns on a greased baking sheet, side to side with room between. Let them sit up again for 20-30 minutes or so until all squidgy. - Pre-Baking:
Cooking Instructions: Pre-heat oven to 180-200°C (350-390°F). 3. Combine remaining egg yolk with 1 Tbsp milk, and drizzle this over the buns. - Bake:
Make the buns: Bake the buns for 20 minutes or until golden brown on top. - Finish:
Immediately cool the buns. Sprinkle with powdered sugar and vanilla sugar, and eat.
