Stollen Butter Rolls
My family enjoys my homemade stollen so much that it’s just too good to be served only as a holiday sweet bread. I created this buttery, less sweet dinner roll so we can satisfy our stollen cravings throughout the year.
Prep: 45 min. + rising • Bake: 15 min. Makes: 2 dozen
1 pkg. (1/4 oz.) active dry yeast
1/4 cup warm water (110° to 115°) 1 cup 2% milk
2 large eggs, room temperature
1/2 cup butter, softened
1 Tbsp. sugar
1 tsp. salt
41/4 to 43/4 cups all-purpose flour 3/4 cup chopped mixed candied fruit 3/4 cup dried currants 1/2 cup cold butter, cut into 24 pieces (1 tsp. each)
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough of the remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover dough and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; turn onto a floured surface. Knead candied fruit and currants into dough (knead in more flour if necessary). Divide and shape into 24 balls; flatten slightly. Place 1 tsp. cold butter in center of each circle. Fold circles in half over butter; press edges to seal. Place in a greased 15x10x1-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.
4. Preheat oven to 375°. Bake until golden brown, 15-20 minutes. Cool in pan for 5 minutes; serve warm.
1 roll: 198 cal., 9g fat (5g sat. fat), 37mg chol., 178mg sod., 28g carb.
(9g sugars, 1g fiber), 4g pro.