BRAVE ICED ROLLS

Name: BRAVE ICED ROLLS
Total time: 22 min
Yield: 12 servings
Cuisine: American
Ingredients: 3.08 cups bread flour; 1.5 cups butter; 8 eggs; 0.5 cups milk; 0.33 cups bread flour; 1 package active dry yeast; 0.25 cups sugar; 1 tablespoon salt; 1 jar maraschino cherries; 1 bag royal icing; 1 orange juice; 2 egg wash; 1 pinch salt

22m

Serves 12

youtube.com

BRAVE ICED ROLLS

youtube.com

22m

Serves 12

Directions

1In a measuring cup, warm the milk in the microwave for about 30 seconds.
2Add yeast and 1/3 cup + 1 tablespoon of bread flour to the warm milk and mix into a paste. Set aside for 10 minutes.
3In a large mixing bowl, whisk together the sugar and eggs.
4Add 1/4 of the bread flour and mix until it starts to disappear.
5Add the remaining flour in 3 additions, adding salt after the second addition, while mixing on low speed.
6Slowly add the room temperature butter, one cube at a time, to the mixture.
7Turn 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.
8Once the dough has risen, turn it out onto a lightly floured surface.
9Using a bench scraper, cut the dough into 2 ounce portions.
10Shape 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).
11Cover again with a kitchen towel and let rise for 30 minutes at room temperature.
12Once the rolls have proofed, brush with egg wash (2 eggs mixed with a pinch of salt).
13Bake at 350°F for 22 minutes.
14Once 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
1.5 cups butter
8 eggs
0.5 cups milk
0.33 cups bread flour
1 package active dry yeast
0.25 cups sugar
1 tablespoon salt
1 jar maraschino cherries
1 bag royal icing
1 orange juice
2 egg wash
1 pinch salt

Equipment

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

BRAVE ICED ROLLS

22m

Serves 12

youtube.com

BRAVE ICED ROLLS

youtube.com

22m

Serves 12

Directions

1In a measuring cup, warm the milk in the microwave for about 30 seconds.
2Add yeast and 1/3 cup + 1 tablespoon of bread flour to the warm milk and mix into a paste. Set aside for 10 minutes.
3In a large mixing bowl, whisk together the sugar and eggs.
4Add 1/4 of the bread flour and mix until it starts to disappear.
5Add the remaining flour in 3 additions, adding salt after the second addition, while mixing on low speed.
6Slowly add the room temperature butter, one cube at a time, to the mixture.
7Turn 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.
8Once the dough has risen, turn it out onto a lightly floured surface.
9Using a bench scraper, cut the dough into 2 ounce portions.
10Shape 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).
11Cover again with a kitchen towel and let rise for 30 minutes at room temperature.
12Once the rolls have proofed, brush with egg wash (2 eggs mixed with a pinch of salt).
13Bake at 350°F for 22 minutes.
14Once the rolls are baked and cool, ice them with a wiggly pattern of royal icing. Top with half a maraschino cherry on each roll.