Stollen Butter Rolls By Dapur Sinolin

Stollen Butter Rolls By Dapur Sinolin

Prep: 45 min

Bake: 15 min

Our family enjoys my stolen 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 anytime.


  • 1 package (1/4 ounce) 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 tablespoon sugar
  • 1 teaspoon salt
  • 4-1/4 to 4-3/4 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 teaspoon 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 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 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 teaspoon 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 and 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 5 minutes; serve warm.
  5. Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.

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