Wednesday, April 16, 2014

Red Velvet Rolls


*** Recipes Tutorials ***


Ooey gooey red velvet-flavored breakfast rolls topped with cream cheese glaze. 12 rolls
INGREDIENTS
FOR THE DOUGH
  • 4 1/2 teaspoons (2 packets) active dry yeast
  • 1/2 cup evaporated milk
  • 1/2 tablespoon red food coloring
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 3 to 4 cups Gold Medal unbleached all-purpose flour
FOR THE FILLING
  • 1/4 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons unsalted butter, melted
FOR THE GLAZE
  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/2 stick (4 tablespoons) unsalted butter, room temperature
  • 1/2 teaspoon vanilla
DIRECTIONS
  1. In a large bowl or bowl of a stand mixer fixed with paddle attachment, whisk yeast with 1/4 cup warm water (about 110 degrees F). Let stand 5 minutes.
  2. Stir in milk, food coloring, cocoa powder, sugar, egg, oil and salt. Stir in 1 cup flour, then replace paddle attachment with dough hook. Add enough remaining flour until dough pulls away from sides of the bowl (you may not use all the flour).
  3. Increase speed to medium and knead 5 minutes until you have a smooth, elastic dough (you can also knead by hand on a lightly floured surface for 10 minutes). Shape dough into a ball and place in a large, lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  4. Punch down risen dough and place on a lightly floured surface. Cover and let rest 10 minutes.
  5. Meanwhile, grease a 13-by-9-inch baking pan and set aside. In a small bowl, whisk together sugar, brown sugar and cocoa powder.
  6. Roll out dough into a 12-by-8-inch rectangle. Brush with melted butter. Sprinkle evenly with sugar-cocoa mixture.
  7. Roll up dough tightly from the long end, pinching seam to seal. Using a sharp knife, cut log into 12 equal slices and place rolls evenly in prepared pan. Cover and let rise until doubled, about 45 minutes.
  8. Preheat oven to 350 degrees F. Uncover risen rolls and bake 20-25 minutes or until puffed and golden brown.
  9. In the meantime, make glaze: Using electric mixer, beat glaze ingredients until smooth. Remove rolls from oven and let cool 5 minutes before spreading glaze on top. Serve warm.

*** Recipes Tutorials ***


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