Tasty Roll.

It occurred to me early this morning, that my 2 year old is the Tasmanian Devil. She twirls around in circles and says a whole bunch of garble that makes absolutely no sense. And she does it all for a laugh. Kids are so funny. She also ‘break dances’ so that people will laugh. It’s true that kids just want to make everyone happy; this kid, she’ll do anything for a laugh.

“I wanna go shooooooppping.”

“I’m not going shopping.”

“I wanna go.”

“You can go, but I’m not going.”

She pauses to think and then starts twilling around and around.

“I’m gettin’ dizzy!”

She keeps twirlling.

“I’m really dizzy!”

“Then stop going in circles.”

“HAHAHAHAHAHAHAHA. I dizzy!”

She continues to twirl around until she fell over on to the floor and then she started log rolling.

This child never ceases to amaze me, she also never ceases movement. From the time she wakes up in the morning until nap time and then until bedtime, she is a nonstop cyclone of energy. It’s like she’s on a never ending sugar high.

A couple weeks ago when I made Caramel-Apple sticky buns, my husband told my oldest daughter they are called, “Tasty Rolls”. Now, whenever I make something that involves rolling something in dough, she thinks it’s a tasty roll. Here’s a summer-y ‘Tasty Roll’, that is absolutely delicious and probably one of my very favorite things to eat. I wouldn’t, however, recommend making it on a ‘it’s-so-hot-I’m-turning-into-a-puddle-of-caramel’ day. I did and even though they look amazing, you’ll either need AC in your kitchen or someone to holding a spritzing fan in your face for 4 hours, to be successful and not overheat.

Raspberry Swirl ‘Tasty Rolls’

Adapted from Food and Wine

For the dough:

1 cup of whole milk

2/3 cup of white sugar

1 1/2 Tablespoons of Active Dry Yeast

8 Tablespoons (1 stick) unsalted butter, softened

1 teaspoon lemon zest, finely grated

1/2 teaspoon fine sea salt

4 1/4 cups All-Purpose flour (plus some for dusting)

Warm the milk on stovetop to 95 degrees Fahrenheit. Pour it in to the bowl of a stand mixer (with dough hook attached) and yeast and sugar. Stir until dissolved and let sit for 5 minutes. Add the rest of the ingredients. Starting on low mix ingredients until dough is sticking together and forms a ball. Turn mixer to medium and let knead for about 10 minutes or so. On a floured surface, dump dough out of mixer bowl, knead 2-3 times with your hands and place into a lightly buttered bowl for rising. Allow dough to rise for about 2 hours (or until doubled).

Place parchment paper in a 9 x 13 pan and butter paper and sides (inside, you don’t need to butter the outside) of pan. Paper should overhang the short sides of the pan.

Filling

One 12 oz bag of frozen raspberries (NOT thawed)

1 Tablespoon cornstarch

1/4 cup plus 2 Tablespoons white sugar

Mix berries, cornstarch and sugar in a bowl. Roll out dough to measure 10 x 24 and spread berry mixture evenly. Roll dough tightly into a 24 inch log. Cut log into quarters and then cut each quarter into 4 pieces (each roll should be 1 1/2 inches). Place rolls cut side up on to parchment paper, cover with saran wrap and let rise for 2 hours. Rolls should go from this:

To this:

 Preheat oven to 425 degrees Fahrenheit and place pan on center rack for about 20-25 minutes (check them at 20 because mine started getting a little burnt around that point). Let rolls cool for 30 minutes in pan, the pull them out and place individually on a plate.

Glaze

3/4 cup confectioners’ sugar

3 Tablespoons unsalted butter, melted

1 1/2 Tablespoons heavy cream

Mix all ingredients in a small bowl until spreadable. Spoon a dollop of glaze on each roll and serve. Can be enjoyed warm or cold.

 Yes. Yum. Really REALLY yummy.

I’m hoping the heat cools a bit so we can enjoy more Tasty Rolls without me melting in the kitchen.

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