Ingredients: |
Ingredients: Dough:
½ cup warm water
½ cup warm milk
¼ cup unsalted butter, softened
1 egg, slightly beaten
4 cups all-purpose flour
¼ cup granulated sugar
1 tsp salt
2 tsp yeast
Topping:
1½ TBS butter
¾ cup packed light brown sugar
2 tsp cinnamon
vegetable oil, for frying
Icing:
½ cup frozen raspberries or strawberries, thawed and drained
½ cup butter, softened
4 cups powdered sugar
2 TBS Heavy whipping cream
Alternative Icing:
¾ cup frozen raspberries or strawberries, thawed and drained
¾ cup butter, softened
4oz. cream cheese, softened
3¼ cup powdered sugar
½ tsp vanilla extract
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Directions: |
Directions:Sweet Rolls:
In a bread machine, add the dough ingredients in order to the pan and select dough setting.
Once dough has risen, melt the 1½ TBS butter. On a floured surface pat out the dough to a 16x14-inch rectangle. Brush the surface of the dough lightly with the melted butter. Mix the brown sugar with the cinnamon and sprinkle evenly over the dough, leaving a 1-inch border at the long end closest to you. Starting at the covered long end, tightly roll up dough into a log. Cut the log into 18 rolls. Arrange the rolls on parchment paper lined cookie sheets leaving 2 inches between the rolls. Flatten slightly into ovals. Cover with plastic wrap and let rise until doubled, about an hour.
In a deep fryer, heat oil to 350ºF. In batches, gently transfer rolls to hot oil, turning once, until golden and puffed-about 4 minutes. With a slotted spoon, remove to paper towels. Transfer to a rack and let cool.
Icing:
In a large bowl, beat together the berries and butter. Gradually beat in sugar alternately with cream, making 3 additions of sugar and 2 of cream. Spread over the cooled rolls.
Alternative Icing:
3/4 cup sliced strawberries
In a blender or food processor, puree strawberries and set aside. In a large bowl, cream together the butter and cream cheese until fluffy. Add powdered sugar slowly, until well combined. Mix in vanilla and the strawberry puree a few Tbsp at a time to taste and desired consistency.
Refrigerate for at least 2 hours to thicken and spread over the cooled rolls.
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This recipe for Thunder Bay Persian Rolls is from