Sweet Rolls with Cherry Jam

It is a rainy, dreary, humid, nasty day in Ohio.  The type of day that you really want to crawl back in bed, pull the curtain close and just take a long nap with your two shih tzus for the rest of the day.  BUT, I have too much to do and, though,  the thought of a nice long nap is SO very tempting, I fought the urge.  INSTEAD, I decided to bake!!

For my birthday last week, my husband bought me a cast iron skillet which I have been wanting for a long time.  He is so lucky - I am not the "jewelry" type of girl - give me a cookbook or a skillet and I am a happy camper!!   Anyway, this past January, the magazine Taste of the South, had a special issue dedicated to cast iron and guess who bought a copy!!!  And they had a special section on "Southern Sweet Rolls" - how could anyone resist???

This does take a little effort.  You have to make the dough first and let it rise.  Then you make the rolls and let those rise again.  BUT, trust me it is worth all the effort!!  The only change that I did make is that it calls for cherry preserves which I did not have.  I had just made a batch of Tart Cherry Jam so I used that instead - don't think that made much of a difference.

Sweet Rolls with Cherry Jam

3 3/4 cups all purpose flour
1 package active dry yeast
1/2 cup whole milk
1/2 cup sour cream **(I didn't have sour cream, so I used yogurt instead)
6 T unsalted butter, cubed
1/2 cup white sugar
2 tsp salt
1 large egg, lightly beaten
1 to 2 cups cherry preserves/jam
lemon zest
1 1/2 cups confectioners' sugar
1/2 cup heavy whipping cream

Directions:

Using your mixer with a paddle attachment, mix together the flour and yeast.

In a medium saucepan, add the milk, sour cream/yogurt, butter, sugar and salt.  Using a candy thermometer, heat while stirring until the mixture reads between 120 and 130 degrees - warming - this heats up pretty fast!

Add the milk mixture to the flour and mix on low speed.  Add the egg.  Mix until the dough starts to form.

Switch to a dough hook.  Mix at medium speed for about 5 minutes - dough should pull away from the sides of the bowl but stick to the bottom.  Dough will be very sticky.

Spray a large bowl with nonstick cooking spray.  Place the dough in the bowl, cover with saran wrap and a dish towel.  Let rise in a warm place (I normally use my oven with the oven light on) for about one hour and 30 minutes.  It should have doubled in size.

Spray a 10 inch cast iron skillet with non-stick cooking spray.

Lightly punch down the dough.

On a floured surface, roll out the dough into a 14 x 10 inch rectangle

Spread the cherry preserves/jam evenly over the dough and sprinkle the lemon zest.

With the long end, start rolling up the dough - this will be a bit messy!  Pinch the seam to seal.

Slice into 9 or 10 rolls, placing them in the prepared skillet.

Cover with the saran wrap and dish towel.  Let rise in a warm place for 45 minutes (again, I use my oven with the oven light on).

Remove from oven and preheat oven to 350 degrees.

Bake, uncovered for 30 minutes.  Let cool in the skillet on a wire racket for 30 minutes.

In a separate bowl, mix together the confectioners' sugar and cream until smooth.  Drizzle the glaze over the warm rolls.

Entire Recipe

Sweet Rolls with Cherry Jam

3 3/4 cups all purpose flour
1 package active dry yeast
1/2 cup whole milk
1/2 cup sour cream **(I didn't have sour cream, so I used yogurt instead)
6 T unsalted butter, cubed
1/2 cup white sugar
2 tsp salt
1 large egg, lightly beaten
1 to 2 cups cherry preserves/jam
lemon zest
1 1/2 cups confectioners' sugar
1/2 cup heavy whipping cream

Directions:

Using your mixer with a paddle attachment, mix together the flour and yeast.

In a medium saucepan, add the milk, sour cream/yogurt, butter, sugar and salt.  Using a candy thermometer,  heat while stirring until the mixture reads between 120 and 130 degrees.

Add the milk mixture to the flour and mix on low speed.  Add the egg.  Mix until the dough starts to form.

Switch to a dough hook.  Mix at medium speed for about 5 minutes - dough should pull away from the sides of the bowl but stick to the bottom.  Dough will be very sticky.

Spray a large bowl with nonstick cooking spray.  Place the dough in the bowl, cover with saran wrap and a dish towel.  Let rise in a warm place (I normally use my oven with the oven light on) for about one hour and 30 minutes.

Spray a 10 inch cast iron skillet with non-stick cooking spray.

Lightly punch down the dough.

On a floured surface, roll out the dough into a 14 x 10 inch rectangle

Spread the cherry preserves/jam evenly over the dough and sprinkle the lemon zest..

With the long end, start rolling up the dough - this will be a bit messy!  Pinch the seam to seal.

Slice into 9 or 10 rolls, placing them in the prepared skillet.

Cover with the saran wrap and dish towel.  Let rise in a warm place for 45 minutes (again, I use my oven with the oven light on).

Remove from oven and preheat oven to 350 degrees.

Bake, uncovered for 30 minutes.  Let cool in the skillet on a wire racket for 30 minutes.

In a separate bowl, mix together the confectioners' sugar and cream until smooth.  Drizzle the glaze over the warm rolls.

ENJOY!!

VERDICT:

OMG!!!  These are so good!!  If you are trying to watch your weight, you shouldn't make these  - they are THAT good!!  I will have to let you know what the resident expert says!!