Sweet rolls

I admit it... I am seriously addicted to food blog browsing. This morning I was reading Baking and Boys and came across her sweet roll recipes. I know that I shouldn't be thinking about making these since I have been trying to lose weight (NO not a New Year's resolution... it's been going on for the past 5 months :-( ) So I decided I would make a half of a batch and I asked Nathan which he would prefer... cinnamon rolls or cherry rolls. He said he wanted the cinnamon rolls and yes put in the raisins and walnuts not pecans. So I was happy to oblige! In my not paying attention as I was measuring, I added the full recipe worth of sugar to the 1/2 recipe worth of water. So at that point I decided to make both versions of the recipe. (I know 6 T of sugar isn't much... I could have started over, but it doesn't take much to nudge me into making more!) My MIL happened to call as I was just starting these... so I know where I will be heading this afternoon with some sweet rolls to share :-) I love trying new recipes and cross my fingers that they turn out. I usually stick to the recipe exactly as it is written the first time I make it, so I know how it is supposed to turn out. Well I wanted to "try" to make these a tad healthier, so I switched it up already! I used fresh ground hard white wheat, instead of the AP flour. In my favorite bread recipe (posted previously) I use vital wheat gluten to lighten the dough. I decided to throw in some fresh ground flax seeds to amp up the nutritional value as well. The original recipe calls for 1 1/2 eggs (2 T beaten eggs = 1/2 egg) I happen to have several varieties of chickens and our Frizzle lays tiny eggs... so that was my half egg! Isn't it cute ;-) The kids LOVED both versions of these. Nathan has gone target practicing and hasn't returned to try them, but I'm pretty sure he'll put his stamp of approval on these as well! (BTW.... If I had tried these... I would declared the cherry as my favorite ;-) With the cream cheese frosting these taste like cherry danishes)

Sweet Roll Dough

1 3/4 warm water
6 T sugar
3 T active dry yeast
1/2 C vegetable oil
1/2 T salt
5-6 C hard white wheat flour
1 1/2 eggs, beaten
3/4 oz (2 T) flax seeds, ground
1 oz (1/4 C) vital wheat gluten

for Cinnamon rolls:

1/4 C butter
Cinnamon Sugar (be heavy handed!)
Raisins (until it looks good!)
Walnuts (again... until it looks good!)

for Cherry Rolls:

1/2 (of a 21 oz can) cherry pie filling
1/2 tsp almond extract (or 1 T almond liquor)
(pulse together in a food processor to break up the cherries)
1/4 C butter


for the glaze:

2 oz cream cheese, softened
3 T butter, softened
1 1/2 C powdered sugar
1/2 tsp almond extract (or 1 tsp almond liquor)
Beat with a hand mixer until smooth. Spoon into a baggie with one corner snipped off and squeeze onto sweet rolls. If you put them on immediately, they will melt a bit, but you may not want to wait before digging in!

In a mixing bowl combine water, yeast, sugar and oil. Let sit until frothy. Add in the remaining ingredients (flour 1 C at a time). You know when you have added enough flour when the dough cleans the side of the mixing bowl. Knead for about 5 minutes. The dough will be slightly tacky, don't add too much flour, or you will have tough rolls. Divide the dough in half (wrap the half you aren't using in plastic wrap to keep it from drying out. Roll out into a rectangle 1/4" thick. (roughly 12X8) spread the dough with butter (leaving the far long edge free from toppings at least 3/4" wide) Sprinkle liberally with cinnamon sugar and top with raisins and chopped walnuts. Roll up from the long end closest to you and pinch seam closed. Make evenly spaced markings as a guide to cut into 12 even pieces. Use a long piece of unflavored dental floss to cut the rolls. Slide the floss under the log to the mark you've made. Cross the ends and pull to cut through the dough... no more squished sides! Arrange on one half of a lined jelly roll pan, cut side up and cover with plastic wrap while prepping the second half of the rolls. I put these in my cold garage to keep them from raising too fast.

For the cherry rolls

Roll out dough the same and spread on the butter. Lightly spread the cherry filling on the butter. As you roll up the dough, it will push it out if you spread it heavily. If you wind up with a lot getting squeezed out, spoon it off the dough and save it for the top. If you get any sauce on the outer un-buttered edge of the rolls, the end won't stick. Not the end of the world, they just may not stay rolled up as tight. Cut into 12 rolls using the same dental floss technique. Arrange on the other half of the jelly roll pan. Spoon any remaining pureed cherry filling over the top of the rolls. Let the rolls rest at room temp while you preheat the oven to 350*. When oven is ready, bake for 30 minutes or until rolls are done. Frost with cream cheese frosting and enjoy!