BRAVE ICED ROLLS

22 mins
Serves 12
youtube.com

Directions

  1. 1In a measuring cup, warm the milk in the microwave for about 30 seconds.
  2. 2In a measuring cup, warm the milk in the microwave for about 30 seconds.
  3. 3In a measuring cup, warm the milk in the microwave for about 30 seconds.
  4. 4Add yeast and 1/3 cup + 1 tablespoon of bread flour to the warm milk and mix into a paste. Set aside for 10 minutes.
  5. 5Add yeast and 1/3 cup + 1 tablespoon of bread flour to the warm milk and mix into a paste. Set aside for 10 minutes.
  6. 6Add yeast and 1/3 cup + 1 tablespoon of bread flour to the warm milk and mix into a paste. Set aside for 10 minutes.
  7. 7In a large mixing bowl, whisk together the sugar and eggs.
  8. 8In a large mixing bowl, whisk together the sugar and eggs.
  9. 9In a large mixing bowl, whisk together the sugar and eggs.
  10. 10Add 1/4 of the bread flour and mix until it starts to disappear.
  11. 11Add 1/4 of the bread flour and mix until it starts to disappear.
  12. 12Add 1/4 of the bread flour and mix until it starts to disappear.
  13. 13Add the remaining flour in 3 additions, adding salt after the second addition, while mixing on low speed.
  14. 14Add the remaining flour in 3 additions, adding salt after the second addition, while mixing on low speed.
  15. 15Add the remaining flour in 3 additions, adding salt after the second addition, while mixing on low speed.
  16. 16Slowly add the room temperature butter, one cube at a time, to the mixture.
  17. 17Slowly add the room temperature butter, one cube at a time, to the mixture.
  18. 18Slowly add the room temperature butter, one cube at a time, to the mixture.
  19. 19Turn the dough out into a floured bowl, cover with a clean kitchen towel, and let sit for 1.5-2 hours until doubled in size.
  20. 20Turn the dough out into a floured bowl, cover with a clean kitchen towel, and let sit for 1.5-2 hours until doubled in size.
  21. 21Turn the dough out into a floured bowl, cover with a clean kitchen towel, and let sit for 1.5-2 hours until doubled in size.
  22. 22Once the dough has risen, turn it out onto a lightly floured surface.
  23. 23Once the dough has risen, turn it out onto a lightly floured surface.
  24. 24Once the dough has risen, turn it out onto a lightly floured surface.
  25. 25Using a bench scraper, cut the dough into 2 ounce portions.
  26. 26Using a bench scraper, cut the dough into 2 ounce portions.
  27. 27Using a bench scraper, cut the dough into 2 ounce portions.
  28. 28Shape each portion into a roll by folding the dough over itself several times, then rolling it into a ball with your hands. Place on a parchment-lined baking sheet, leaving space between them (no more than 12).
  29. 29Shape each portion into a roll by folding the dough over itself several times, then rolling it into a ball with your hands. Place on a parchment-lined baking sheet, leaving space between them (no more than 12).
  30. 30Shape each portion into a roll by folding the dough over itself several times, then rolling it into a ball with your hands. Place on a parchment-lined baking sheet, leaving space between them (no more than 12).
  31. 31Cover again with a kitchen towel and let rise for 30 minutes at room temperature.
  32. 32Cover again with a kitchen towel and let rise for 30 minutes at room temperature.
  33. 33Cover again with a kitchen towel and let rise for 30 minutes at room temperature.
  34. 34Once the rolls have proofed, brush with egg wash (2 eggs mixed with a pinch of salt).
  35. 35Once the rolls have proofed, brush with egg wash (2 eggs mixed with a pinch of salt).
  36. 36Once the rolls have proofed, brush with egg wash (2 eggs mixed with a pinch of salt).
  37. 37Bake at 350°F for 22 minutes.
  38. 38Bake at 350°F for 22 minutes.
  39. 39Bake at 350°F for 22 minutes.
  40. 40Once the rolls are baked and cool, ice them with a wiggly pattern of royal icing. Top with half a maraschino cherry on each roll.
  41. 41Once the rolls are baked and cool, ice them with a wiggly pattern of royal icing. Top with half a maraschino cherry on each roll.
  42. 42Once the rolls are baked and cool, ice them with a wiggly pattern of royal icing. Top with half a maraschino cherry on each roll.

Ingredients

  • 3.08 cups bread flour
  • 3.08 cups bread flour
  • 3.08 cups bread flour
  • 1.5 cups butter
  • 1.5 cups butter
  • 1.5 cups butter
  • 8 eggs
  • 8 eggs
  • 8 eggs
  • 0.5 cups milk
  • 0.5 cups milk
  • 0.5 cups milk
  • 0.33 cups bread flour
  • 0.33 cups bread flour
  • 0.33 cups bread flour
  • 1 package active dry yeast
  • 1 package active dry yeast
  • 1 package active dry yeast
  • 0.25 cups sugar
  • 0.25 cups sugar
  • 0.25 cups sugar
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 jar maraschino cherries
  • 1 jar maraschino cherries
  • 1 jar maraschino cherries
  • 1 bag royal icing
  • 1 bag royal icing
  • 1 bag royal icing
  • 1 orange juice
  • 1 orange juice
  • 1 orange juice
  • 2 egg wash
  • 2 egg wash
  • 2 egg wash
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

microwavewhiskspoonstand mixer with dough hooklarge mixing bowlkitchen towelbench scraperscalebaking sheetparchment paperpastry bag with tip