I’ve been enjoying playing around with this sweet yeasted dough recipe (slightly adapted from here) – the taste and texture are fantastic and it lends itself to so many possibilities. You could spread it with other jams or nutella, sprinkle it with cinnamon sugar, shaved chocolate or dried fruit, dress it up with any number of frosting or glazing options… It’s the most wonderful blank canvas! And the dough is quite light on the sugar, so it’s got to be healthier, right?!

These ones are filled with strawberry jam and topped with a simple vanilla glaze.

Makes 24

Ingredients

100g (7 tbsp) unsalted butter, room temperature
500g (4 scant cups) all-purpose (plain) flour
1 x 7g sachet (2 1/4 tsp) instant yeast
1 tsp salt
60g (1/4 cup) caster sugar
240ml (1 cup) milk
2 large eggs, room temperature
200g (3/4 cup) strawberry jam

Glaze

250g (2 cups) powdered (icing) sugar
1 tsp vanilla extract
3 – 4 tbsp water

Directions

Rub butter into flour with your fingertips until it has the texture of soft breadcrumbs, or use a stand mixer with a whisk attachment to combine.

Add yeast, mix thoroughly, then add salt and sugar.

Heat milk to lukewarm, whisk in the eggs and add to the dry mixture, stirring to combine.

Either fit the mixer with a dough hook or turn dough out onto a clean work surface and knead until soft and elastic. It will be quite wet and sticky.

Transfer dough to a large, buttered bowl, cover tightly with plastic wrap and allow to rise until doubled in size, about an hour, but up to two, depending on ambient temperature.

Grease or line two 12-hole muffin tins.

Gently push down the dough, turn out onto a lightly floured surface and knead together briefly, cut in two equal pieces and roll each out to a rectangle about 25 x 30cm (10 x 12″). This is easiest done between two sheets of parchment.

Stir the jam well and spread each rectangle generously with it. Take a sharp knife and cut the rectangles in half lengthwise, then cut each half into 6 equal pieces crosswise. Roll the strips of dough from the short edge then arrange them in the prepared muffin tins.

At this point, the rolls can be covered and refrigerated overnight – just bring them to room temperature for an hour or so in the morning before rising and baking. Or you can freeze them – cover tightly in plastic wrap, transfer to freezer bags when completely frozen, then thaw before rising and baking.

Cover rolls loosely with lightly buttered plastic wrap and allow to rise for 30 – 45 minutes, or until doubled in size.

Preheat the oven to 180°C (360°F).

Bake rolls one tray at a time in centre of oven for about 18 – 20 minutes, until puffed and golden.

Remove to a wire rack to cool before glazing.

Glaze

Sift the powdered sugar into a bowl, sprinkle the vanilla over it then add water by teaspoons until you get the desired consistency. It should be thick but pourable. Drizzle glaze over rolls and allow to set.