Sweet Fruit Bread Rolls Recipe
Category: Yeasted Breads
Yields: 18 Servings
These soft and sweet fruit-filled bread rolls are a perfect treat for breakfast or as a delightful snack any time of day. The combination of dried plums (prunes), pears, and the zesty flavor of orange rind gives these rolls a wonderfully fruity taste that complements their fluffy texture. Ideal for sharing at gatherings or enjoying with a warm cup of tea.
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 150g |
| All-Purpose Flour (00) | 350g |
| Active Dry Yeast | 2g |
| Sugar | 60g |
| Whole Milk | 350ml |
| Orange Zest | 1 orange |
| Butter (unsalted) | 50g |
| Fine Salt | 5g |
| Dried Prunes (rehydrated) | 100g |
| Pears (peeled and diced) | 80g |
| Egg | 1 |
Instructions
-
Preparation of Ingredients: Begin by melting the butter and allowing it to cool to a lukewarm temperature. Set the milk out to reach room temperature as well, ensuring it’s not too hot when incorporated into the dough.
-
Making the Dough: In the bowl of a stand mixer, sift together the all-purpose flour (00) and Manitoba flour. Add the zest of one orange to the mix for a fragrant citrus boost. Switch from the flat beater to the dough hook and start mixing on low speed.
-
Incorporating Wet Ingredients: Gradually add the melted butter and mix until it’s fully absorbed. Then, pour in the milk slowly while continuing to knead, allowing the dough to come together.
-
Kneading the Dough: Once the wet ingredients are incorporated, work the dough by hand for about 15 minutes, or until it becomes smooth and elastic. When ready, shape the dough into a ball.
-
First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place (such as an oven with the light on) for about 3 hours. The dough should double in size.
-
Preparing the Fruit: While the dough is rising, prepare the dried fruits. Cut the rehydrated prunes and pears into small dice. This ensures the fruit pieces will be evenly distributed throughout the dough.
-
Shaping the Rolls: Once the dough has doubled in size, punch it down to release the air. Use a dough scraper to divide the dough into 18 equal pieces, each weighing about 60g. Shape each piece into a smooth ball by folding the edges toward the center, sealing them by pinching the dough together.
-
Second Rise: Place the dough balls onto a baking sheet lined with parchment paper, ensuring they’re close but not touching. Cover the rolls with plastic wrap and let them rise again for 30 minutes, allowing them to puff up.
-
Finishing Touches: Preheat the oven to 180°C (350°F). Beat the egg in a small bowl and brush the tops of the rolls with the egg wash to give them a shiny, golden finish when baked.
-
Baking the Rolls: Bake in the preheated oven for about 20-25 minutes, or until the rolls are golden brown on top. To check for doneness, tap the bottom of a roll — it should sound hollow.
-
Cooling: Once baked, remove the rolls from the oven and transfer them to a wire rack to cool. Let them cool slightly before serving to enjoy their soft and fruity texture.
These sweet bread rolls are delicious when enjoyed warm, with the subtle sweetness of the dried fruits balanced by the light, fluffy dough. Their bright citrus flavor from the orange zest adds a refreshing note that complements the richness of the butter. Perfect for breakfast or as a snack, these rolls will be a hit at any occasion. Enjoy!
