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)
- 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).
- 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.
- 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.
- Preheat oven to 375°. Bake until golden brown, 15-20 minutes. Cool in pan 5 minutes; serve warm.
- Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.