Bread Baking: Almond Rolls

Name: Bread Baking: Almond Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 354 grams can almond filling; 710 milliliters bread flour; 118 milliliters stick cold butter; 1 egg, beaten with a little water for an eggwash; 3 teaspoons instant yeast; 1 teaspoon kosher salt; 79 milliliters sour cream; 79 milliliters sugar; 237 milliliters cool water

If 63 cents per serving falls in your budget, Bread Baking: Almond Rolls might be an awesome vegetarian recipe to try. One portion of this dish contains about 9g of protein, 18g of fat, and If you have almond filling, kosher salt, instant yeast, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a medium bowl, mix water, yeast, sugar and sour cream.

Ingredients you will need

Sour Cream

Sugar

Water

Yeast

Equipment you will use

Bowl

Whisk to dissolve the sugar and set aside.

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Sugar

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Whisk

Put the flour and salt in the bowl of your food processor.

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All Purpose Flour

Salt

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Food Processor

Bowl

Cut the butter into about a dozen chunky pieces, and drop the into the bowl of the food processor. Pulse the food processor a few times, as you would for a pie dough. You're looking for pieces about the size of a chickpea. Some larger chunks are fine, and it's also fine if some are smaller. It's not an exact process.

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Pie Dough

Chickpeas

Butter

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Food Processor

Bowl

Transfer the flour mixture to the bowl with the wet ingredients. With a rubber spatula, fold the mixture gently, just to moisten all the flour, trying not to break or mash the butter chunks any more than necessary.

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Butter

All Purpose Flour

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Spatula

Bowl

Cover the bowl with plastic wrap and refrigerate overnight.

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Wrap

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Plastic Wrap

Bowl

The next day, generously flour your work surface and turn the dough out. You'll probably need to use more flour as you roll out the dough, so keep it handy.

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Dough

All Purpose Flour

Roll

Pat the dough into a rough rectangle, then roll it out to about 12 x 16 inches. You don't have to be exact. Rough dimensions are fine. The butter will be chunky and clumpy in the dough. That's fine.

Ingredients you will need

Butter

Dough

Roll

Fold the dough in thirds, as you'd fold a letter.

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Dough

Roll the dough again to the roughly the same size as before, and fold in thirds again. You don't need to measure, just eyeball that you're rolling to about that size.

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Dough

Roll

Working quickly, so the the butter doesn't soften too much or begin to melt, do the roll-and-fold twice more, then fold the dough in half, wrap it in plastic wrap, and toss it into the refrigerator. It should rest there for at least an hour, but you can leave it until the next day.

Ingredients you will need

Butter

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Take the dough out of the refrigerator, cut it into two pieces, and return half to the refrigerator while you work on the other half.

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Dough

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Baking Paper

Baking Sheet

Oven

Flatten the piece of dough a bit, then cut it into eight roughly equal pieces.

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Dough

Roll the first piece to about 3 x 6 inches. Take about a tablespoon of the almond paste and spread it on the lower part of the dough, and then spread it about halfway up, leaving most of it at the end.

Ingredients you will need

Almond Paste

Spread

Dough

Roll

Roll the dough up and place it, seam-side down, on the prepared sheet pan. Leave plenty of room between the rolls.

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Dough

Roll

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Frying Pan

When all eight rolls are finished, cover the pan with plastic wrap and set aside for 30 minutes. You can continue rolling the next eight or save the dough for the next day.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

After 30 minutes, the rolls won't have risen much, but they will feel puffy.

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Roll

Brush the rolls with the eggwash and bake at 400 degrees until they are nicely browned.

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