Wednesday, December 4, 2013

Wind Chime Café Recipe ~ Della's Sweet Rolls


Happy December! I've finished writing Wind Chime Café and the story is with my editors now. As soon as I hear back from them, I'll reveal the cover and announce a release date. :) In the meantime, I have another recipe to share with you!

Sweet Rolls play a big part in Wind Chime Café and I've been testing out variations of different recipes for months to find the best one. I think I might have gotten it right this time.

Della's Sweet Rolls

What you'll need:

(Dough)
3/4 c whole milk
1/4 c water 
1 1/4 oz packet active dry yeast
1/4 c sugar
6 T melted butter
1 egg
1 t vanilla
2 3/4 c flour
1 t salt
1/4 t nutmeg

(Filling)
1 c brown sugar
1 t cinnamon
1/2 t nutmeg
1 stick melted butter
1/4 t salt

(Icing)
1/2 stick melted butter
2 c powdered sugar
1 t vanilla
2 t milk 
1 c toasted pecans




To make the dough: warm the water and milk in a saucepan. Remove from the heat and add the yeast. Sprinkle 1/2 t sugar on top. Let sit for 5 mins, or until foamy. In another bowl, mix the melted butter, egg and vanilla. Add the yeast mixture to the butter mixture and whisk until combined. In a bigger bowl, mix the flour, sugar, salt and nutmeg. Add the yeast mixture to the flour mixture and stir. Place the dough onto a floured surface and knead for a few minutes. Shape into a ball and place in a large lightly buttered bowl. Cover the bowl with plastic wrap and let the dough rise at room temperature for about an hour, or until it's doubled in size. Take the dough out of the bowl, knead for a few seconds to remove excess air and then put it back in the bowl. Lay a piece of buttered plastic wrap directly over the dough, then cover the bowl with plastic wrap and refrigerate for at least 4 hours.




To make the filling: combine brown sugar, cinnamon, nutmeg, melted butter and salt in a large bowl. Stir until smooth. Remove the dough from the fridge and transfer to a floured surface. Roll into a 9x13 rectangle and then spread the filling mixture onto the dough, leaving a little room at the edges so it doesn't spill out. Roll the dough into a log, using the longest edge to roll. Cut off 1/2 inch from each end and discard. Then cut eight to ten one-inch pieces from the log and lay in a buttered baking dish. (They will rise in the oven so leave some extra room in the dish. I fit eight pieces in a 9x13 dish and saved the rest of the log in the fridge for later.) Bake at 325 degrees for 30-40 mins, or until golden brown. Your kitchen will smell amazing!



To make the icing: combine melted butter, powdered sugar and vanilla in a bowl. Add 2-3 t milk, depending on the consistency you want. Spread the icing on the sweet rolls about tens mins after they've come out of the oven, so they're still warm, but not so hot that the icing drips off them.



Sprinkle with toasted pecans and serve warm! :)