I stared at the screen hoping for inspiration. The well had seemingly dried up. Nothing was coming to mind. An inkling of an idea would have been fantastic. Only thing left to do was to put it aside and tackle something else on the to-do list. Then while cutting the grass, the ideas started flowing. Later in the day I sorted through all those ideas. Soon after the plan to make No-Knead Apricot Sweet Rolls was put into motion.
Sweet or savory was part of the sorting process. It had been a while since I used Bubbles (my sourdough starter). I pondered some type of Mediterranean roll. Something like a cinnamon roll but savory with olives, sundried tomatoes, and onions as the filling. That led me to thinking about a calzone. I pulled out my trusty bread cookbook and searched for a guide. The whole savory idea was thrown out the window the moment I spotted apricot.
I went to the kitchen to make my grocery list. I discovered I already had everything to make the rolls. How often does that happen? Rarely. Not having to go to the grocery store was a bonus. I could get started on the rolls first thing in the morning. Sure enough, I was stirring dough bright and early the next day. Note the stirring part. There isn’t any kneading involved. Just stir, let it chill, roll out the pieces, spread filling, pinch to seal, and roll up the filled dough.
A note about the dough: It is the softest and stickiest yeast dough I’ve ever handled. I seriously doubted it would hold together. I had to generously flour the work surface and rolling pin to get it rolled out. Even with all the additional flour the ends pinch together easily. The dough stays rolled up on the pan without the pieces touching each other.
How are the apricot sweet rolls? Well, here’s the scoop. They had cooled and it was time for me to take photos. I got to the point where I needed to cut one to show the filling inside. I cut it in half and there was only a small amount of filling showing. I cut a thin slice off the edge to reveal more filling. Of course I had to sample the thin slice. It was all over. One of those halves was gone in seconds. The other half was gone the moment I finished taking photos.
So really, how are the rolls? They are buttery, light, and airy. They are like croissants without the flakiness aspect. You get a pop of apricot in almost every bite. The thin glaze on top is all these delicate rolls need. A heavier glaze or frosting would take away the lightness of them.
Stuffed or filled is this month’s Bread Bakers theme. It was declared by our host Jenni of Pastry Chef Online. At first I was stumped on what to bake. Then I wound up with filled rolls I would stuff into my face in seconds. Scroll down to find a list of breads baked for the theme. Click on each one to get to the recipe. Also take a look at Apricot Buttermilk Coffee Cake and Apricot Fizz for more recipes with the lovely fruit.
No-Knead Apricot Sweet Rolls
For the dough:
- 1 package instant yeast 1/4 ounce
- 1/2 cup warm water 110°-115°F
- 2 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter diced
- 1/4 cup whole milk
- 2 egg yolks
For the filling:
- 2/3 cup apricot preserves
- 1/3 cup fine dried bread crumbs not panko
For the glaze:
- 1 cup confectioners sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
For the dough:
Dissolve yeast in warm water and let stand for 5 minutes. Grease a baking sheet (half-sheet size pan).
Whisk together flour, sugar, and salt in a medium bowl. Cut in butter using a pastry blender until it is the consistency of cornmeal.
Use a fork to beat the egg yolks into the milk. Gradually stir in milk/egg mixture and yeast to flour mixture to make a soft dough.
Cover bowl with plastic wrap and chill dough for 4 hours.
Prepare filling as soon as you place the dough in the fridge to chill. Stir together preserves and bread crumbs in a small bowl.
On a lightly floured surface, roll dough into a 12-inch log. The dough will be soft and sticky. Cut dough into 12 equal pieces.
Roll each piece into an 8- X 3-inch rectangle on a floured surface. Flour the rolling pin to keep it from sticking to the dough.
Spread 1 tablespoon of filling down the center of each piece.
Pull sides of dough to center and pinch edges and ends to seal. Roll up loosely and place it on its side on the baking sheet. Press down to flatten to a 3- or 4-inch diameter circle.
Repeat with the remaining pieces placing them about 2 inches apart on the baking sheet.
Cover rolls with a kitchen towel and let rise in a warm place until almost doubled, about 1 hour.
Preheat oven to 350°F while rolls are rising.
Bake rolls for 15 to 18 minutes, until golden brown. Transfer rolls from baking sheet to a wire rack.
Drizzle glaze over warm rolls.
For the glaze:
Stir together confectioners sugar, milk, and vanilla in a small bowl until combined.
These Apricot Sweet Rolls are buttery, light, and airy. They are no-knead homemade yeast rolls with a delightful apricot filling and sweet glaze on top.
Recipe adapted from one in the Red Star Centennial Bread Sampler cookbook (no longer in print).
It’s time to stuff some dough. Take a look at these stuffed or filled bread recipes by talented bakers from all over the world:
- Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
- Cinnamon Roll Quickbread from Laura at Baking in Pyjamas
- Cream Pan – Japanese Custard Filled Cream Buns from Shireen at Ruchik Randhap
- Jam filled Danish Pastries from Holly at A Baker’s House
- No-Knead Apricot Sweet Rolls from Renee at Magnolia Days
- Apple & Cheese Pirozhki from Mireille at Chef Mireille’s East West Realm
- Bacon and Cheese Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
- Baked Peas Kachori from Shilpi at SimplyVeggies
- Cauliflower, Paneer and Peas Stuffed Stromboli from Priya at I Camp in my Kitchen
- Cheesy Pizza Wheels from Tara at Noshing with the Nolands
- Chicken Stuffed Casserole Bread from Lakshmi at Cooking Club
- Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
- Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
- Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
- Jalapeno Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
- Jamaican Meat Loaf from Kelly of Passion Kneaded
- Paneer Kulcha from Anshie at Spice Roots
- Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
- Sri Lankan Seeni Sambol Buns from Pavani at Cook’s Hideout
- Stuffed Bazlama from Sneha at Sneha’s Recipe
- Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
- Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
- Tiganopsomo – Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
- Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha
What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].
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