The dough was rising in a warm spot in the kitchen. Or I thought it was. I went to check on it after 45 minutes and it was exactly the same size as it was after kneading. Everything had been done according to the recipe. Quantities were correct and a thermometer was used to verify liquid temperature. So what had happened? A quick look at the yeast package gave the answer. It was old and I forgot to check the expiration date. Off to the store I went for yeast. Soon a successful rise occurred for these wonderful cherry almond sweet rolls.
Yeast plays such an important role in bread. The failed rise was a great reminder to double check ingredients for quality and freshness. It’s a lesson learned from wasted food, time, and effort. Anyway, I was relieved to punch down the dough of the second batch. Then there was the fun of spreading butter, cherry preserves, brown sugar, and almonds on the dough and rolling it up for the rolls. Seeing the rolls after the second rise was interesting. They had filled every nook and cranny of the pan. The rectangular pan made for some unique shaped rolls.
Cherry Almond Sweet Rolls puffed up nicely while baking. The puffing led to further uniqueness of their shape. It was as if they were fighting with each other for room. The middles slid up or down and so did the edges. It is no matter if they are perfectly round and swirled. What matters is how they taste. They have a light and airy texture, are moderately sweet with touch of cherry flavor plus crunch from almonds. The tops have a glaze reminiscent of caramel that’s made with brown sugar and butter.
Have you had a bread rise failure? I hope it didn’t stop you from trying again. I see my baking failures as a learning experience and challenge to overcome what went wrong. There are also some very talented bakers who inspire me to keep at it. They come together each month for Twelve Loaves. Scroll down to find a list of breads and links to recipes. Cherries are the theme this month. Oh, and check out my Cherry Muffins for Twelve Loaves stone fruit theme last year.
Cherry Almond Sweet Rolls
Ingredients
For the topping:
- 1/2 cup firmly packed light brown sugar
- 1/3 cup unsalted butter
- 2 tablespoons corn syrup
- 1/2 cup chopped blanched almonds
For the dough:
- 3 3/4 to 4 1/4 cups all-purpose flour
- 1 package active dry yeast 1/4 ounce
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup water
- 1/4 cup shortening
- 1 egg at room temperature
- 1/2 cup cherry preserves
For the filling:
- 2 tablespoons unsalted butter at room temperature
- 3 tablespoons cherry preserves
- 1/4 cup firmly packed light brown sugar
- 1/3 cup chopped blanched almonds
Instructions
For the topping:
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Combine brown sugar, butter, and corn syrup in a small saucepan. Heat and stir until blended. Spread in the bottom of an ungreased 13- X 9- X 2-inch baking pan. Sprinkle chopped almonds on top.
For the dough:
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Whisk together 1 1/2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer.
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Heat milk, water, and shortening in a small saucepan until warm (120 to 130 degrees F). Shortening does not have to melt. Add to flour mixture along with the egg.
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Using the flat beater, mix on low speed until moistened. Increase speed to medium and mix for 3 minutes. Add preserves and mix or stir to combine.
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Change flat beater to dough hook. Turn mixer on low (setting 1 or 2 as recommended by manufacturer when using dough hook). Gradually add enough remaining flour to make a soft dough. Knead for 3 to 4 minutes.
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Turn dough out on a lightly floured surface. Knead a few times and shape into a ball. Place dough in the greased bowl and turn to coat dough. Cover and let rise in a warm draft-free place until double, about 1 hour.
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Punch down dough. On a lightly floured surface, roll out dough to an 18- X 9-inch rectangle.
For the filling and finishing:
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Spread butter and preserves over rolled-out dough. Sprinkle brown sugar and almonds over dough.
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Starting with the longer side, roll up dough tightly. Pinch to seal edge. Cut into 18 slices. Place slices on topping in pan.
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Cover and let rise in a warm, draft-free place until double, about 45 minutes.
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Preheat the oven to 350 degrees F while the rolls are rising.
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Bake for 25 to 30 minutes, until golden brown. Cover pan with aluminum foil and invert on wire rack. Cool for 1 minute then remove pan. Cool rolls completely.
Recipe Notes
A recipe for cherry almond sweet rolls. They are filled with cherry preserves and chopped almonds plus have a sticky brown sugar and almond topping.
Recipe adapted from The Red Star Centennial Bread Sampler cookbook published in 1981 (no longer in print).
Are you ready to bake bread with cherries? Take a look at these recipes by talented Twelve Loaves bakers:
- Buns with Cherries and Beetroot wrapped in Bacon from Luisa of Rise of the Sourdough Preacher
- Cherry-Almond Focaccia from Lora of Cake Duchess
- Cherry Almond Sweet Rolls from Renee of Magnolia Days
- Cherry Almond Twists from Dionne of Try Anything Once Culinary
- Cherry English Muffins from Karen of Karen’s Kitchen Stories
- Cherry Chocolate Hazelnut Muffins from Alice of Hip Foodie Mom
- Cherry Cream Cheese Danish from Heather of girlichef
- Cherry Oatmeal Muffins from Kathya of Basic N Delicious
- Cherry Quick Bread from Holly of A Baker’s House
- Cherry Sweet Bread Twist from Stacy of Food Lust People Love
- Cherry Swirl Overnight Sweet Rolls from Donna of Cookistry
- Double Cherry Muffins from Liz of That Skinny Chick Can Bake
- Gluten Free Cherry Almond Muffins with Streusel Topping from Sherron of Simply Gourmet
- Dried Cherry and Mahlab Scones from Felice of All That’s Left Are the Crumbs
- Sweet Cherry Rolls with Almond Cream Cheese Glaze from Renee of Kudos Kitchen by Reneé
#TwelveLoaves June: Cherries. The month of May was filled with lovely onion breads! We have chosen cherries for our June theme. Choose a recipe including cherries (fresh, dried, canned, jam, or preserves). Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc.) have fun and let’s have a delicious month of bread with cherries. Let’s get baking!
Do you want to add your bread to the collection with the linky tool this month? Here is what you need to do:
- When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post. This helps us to get more members as well as share everyone’s posts. Please make sure your bread is inspired by the theme.
- Please link your post to the linky tool at the bottom of my blog. It must be bread baked to the Twelve Loaves theme.
- Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.
Twelve Loaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friend Renee from Magnolia Days and this month the wonderful Liz of That Skinny Chick Can Bake.
Liz says
I’ve had the same problem with unexpired yeast :/ But I always give the recipe a second try…usually with success. I love the cherry almond pairing…and your sweet rolls look like a terrific way to start the day.
Renee says
I can’t imagine you having a bread rising failure. You are such an awesome baker.
Heather // girlichef says
These would disappear in mere moments in my house!
Renee says
Thanks Heather.
Simply Gourmet says
Perfection! When I used to make bread with regular wheat flour I did have a few “yeast” failures. I have also ran into the same problem recently cooking gluten free with my “gum” additions. I had a recipe that I had made a ton–fail. I couldn’t figure it out and remade it with a new bag of guar gum and it turned out wonderfully. So, yep–I will be checking expiration dates more often. Thanks for the tip!
Renee says
I haven’t even tried gluten-free baking and I’m sure it has many more factors in success. I had no idea guar gum would expire too.
Dorothy at Shockingly Delicious says
Nice save!
Renee says
It sure was. Thanks Dorothy!
Christine from Cook the Story says
Never judge from outward appearances. I bet these taste delicious!
Renee says
Oh yes, they are very delicious.
Alice // Hip Foodie Mom says
Ah, the yeast!! I’ve had that problem before with expired baking powder . . totally makes a difference. . but these cherry almond sweet rolls still look absolutely DIVINE! LOVE these, Renee!!
Renee says
So true about the baking powder. I remember to replace it every couple of months. Now I’ll be sure to check my yeast supply too.
Dionne Baldwin says
My first few years of bread attempts ended in failure. I have no idea what kept me trying but I am very glad that I did. Thank you for going through all the trouble of making these for us. 🙂 I cannot wait to make these for our weekend get together!
Renee says
It must have been frustrating to go through years of bread failures. I’m so glad you kept at it and are now have bread successes.
Bill says
Such a drag to forget to check expiration dates. It’s happened to me more time that I care to remember! Last minute dashes to the store. Glad the second batch turned out and they look fantastic! Great photos, too, Renee!
Renee says
Thanks a bunch Bill, especially the compliment on my photos. Your are always so excellent.
dina says
it looks like a yummy breakfast!
Renee says
Oh yes, it sure is. Thanks Dina.
Nancy @ gottagetbaked says
Oooooh I can relate to the pain of throwing away good ingredients and the annoyance of running out to buy more. Good thing you made this a second time because your cherry almond sweet rolls look aaaaaaah-mazing! I love this combination of flavours and textures. Fantastic job, Renee!
Renee says
Thanks so much Nancy and it sure is a pain to have to run to the store to make a second batch.
Holly says
I must be the queen of second tries in the kitchen! I can imagine your disappointment when the dough didn’t rise. I’ve been there!! So glad you tried again, these look delicious.
Renee says
Yes, I was quite surprised. I haven’t had dough not to rise in a long time. The saddest part is having to throw out the failed batch. I don’t like wasting ingredients.
Lora @cakeduchess says
I’ve had yeast fail happen before (at least twice that I remember)and it was b/c the yeast had expired. I now I always check the packet and I still have that little fear each time of …will it proof ok? Such gorgeous rolls for our cherry event, Renee!
Renee says
Thanks Lora and I certainly will check those packets for the expiration date from now on.
Lou says
I totally agree with you, every mistake is a lesson learned and failure is very useful, no one should give up after a failure but see it as the chance of improving.
Said that, this bread looks simply scrumptious!
I adore the almond topping, its a gorgeous blend of soft (dough) and sweet moist topping.
Bookmarked, do not want to lose this recipe!
Lou
Renee says
Thanks so much Lou and I appreciate you bookmarking and saving the recipe.
Stacy says
When we first moved overseas as a married couple in 1987, I starting taking a year’s supply of yeast with me and I always keep it in the freezer door in a Ziplock bag. Never had a bad batch yet, even when the yeast is well past its expiration date.
I love the magic of the rising when the dough expands to fill the pan! Your rolls are absolutely wonderful, Renee! I especially love that crunchy almond topping.
Renee says
Great tip Stacy. I’ll have to start storing my yeast in the freezer too.
Renee - Kudos Kitchen says
I’ve had more than my fair share of yeast failures but it’s usually because my liquids have been too hot and I’ve killed the yeast. I don’t use a thermometer and just go by feel. Thankfully I’ve gotten much better over the years with doing this. LOL
You and I had very similar thoughts for our cherry challenge this month, Renee. Great minds think alike I suppose. Your rolls look delicious and I love the topping on yours!
Renee says
I could not imagine not using a thermometer. I get too easily distracted and I’m sure I would get it too hot. And yes, great minds do think alike.
Karen @ Karen's Kitchen Stories says
These sound amazing! How frustrating to have to make two batches of dough!
Renee says
Frustrating, yes, but all good in the end. Thanks Karen.
Felice/All That's Left Are The Crumbs says
Knowing that even experienced bakers like you have a hiccup every now and again makes me feel like I am on the right track, and I can learn so much from all of you. Your rolls look so delicious and I would be happy to have one for breakfast, lunch, or dinner – or maybe all three.
Renee says
Even the most experienced learn new things and have hiccups. I also love the group and learn something new each month.