Apricot Sweet Rolls Recipes

NO-KNEAD APRICOT SWEET ROLLS

Steps:

• 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.
• Stir together confectioners sugar, milk, and vanilla in a small bowl until combined.

APRICOT SWEET ROLLS

Steps:

• In a large mixing bowl add milk, yeast and sugar. Let sit 5-10 minutes until yeast is bubbly.
• Add eggs, butter, salt and 2 cups of flour. Mix
• With mixer running, continue adding flour 1 cup at a time. You might not need all the flour.
• Knead for 10 minutes.
• Place in a well greased bowl and cover.
• Let stand until doubled, 60-90 minutes.
• Punch down and place on a flat surface.
• Roll out into a 12 x 18" rectangle.
• Brush with melted butter (reserve some of the butter for the top of rolls)
• Sprinkle sugar over butter and then sprinkle cut apricots.
• Roll dough and seal seam.
• Cut into 1" slices and place in a buttered baking dish.
• Let rise approx 30 minutes
• Bake in a 375 degree oven for 20-25 minutes.
• Let cool in dish.
• Mix glaze ingredients together and pour over baked and cooled cinnamon rolls.

APRICOT BREAKFAST ROLLS

Steps:

• In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.