For me, breakfast tends to be nothing more than a bowl of cereal served along a tall glass of orange juice because I simply do not make the time for anything more elaborate. This recipe removes this excuse by preparing much of the dish the night before and cooking while I get ready in the morning. I can tell you, there is nothing better than a fresh cooked roll to brighten up your weekday morning that you can enjoy in the comfort of your own home. Save yourself a trip to the local doughnut shop and try this recipe just once. If you have any leftovers, bring them to the office. I can guarantee that you’ll be the hero for the day.
As a side note, for those keeping track of my proper culinary vocabulary usage, do not for a second be fooled by what you see as the final product below. This is not a real danish. Yes, I know, it looks just like what you buy from the grocery stores. The Scandinavian specialty relies on a much flakier dough (closer to a croissant) and is not nearly as sweet. What American’s know as Danish was brought over in the early 1900s as a treat for President Woodrow Wilson’s wedding. This instead is closer to a sweet roll with jelly cooked into it.
- 3 c all purpose flour
- 1/2 c cake flour
- 1 c milk
- 1/3 c sugar
- 5 tbsp butter
- 1 tbsp lemon juice
- 1 tbsp active dry yeast
- 1 tsp salt
- 4 oz jelly or preserves
1. Combine the milk and lemon juice and set on the counter for ten minutes. Heat gently in the microwave until the temperature hits about 125 degrees. If the milk is too cold, the yeast won’t activate, and if it’s too hot, the yeast will die.
2. Place the sugar, cake flour, yeast, salt, and 1 c of the all-purpose flour into a mixing bowl fitted with a paddle. Pour in the milk/lemon juice mixture and mix for two minutes on medium.
3. Add the butter and another cup of all-purpose flour and combine on low speed. Switch to the dough hook and turn onto medium speed. Add the remaining 1/2 c flour at a time until combined and the dough pulls away from the sides.
4. Place the dough in a well oiled bowl and loosely cover. Let rise for 45 minutes.
5. Place the dough on a lightly floured surface. Divide the dough in half and form each into a 9 inch log. Using a serrated knife, slice the logs evenly into 7 cuts. Place the rolls into two cake pans. With your thumb, press firmly into the center of each roll to form an indentation. Double wrap with plastic wrap and put in the refrigerator overnight to rise.
6. 30 minutes before you’d like to cook the rolls, take the cake pans out of the refrigerator and set on the counter to come to room temperature. Deepen the indentations again with your thumb and place 1 tbsp jelly into each. Preheat the oven to 350 degrees.
7. Cook the rolls for 25 – 30 minutes or until golden brown the sides are golden brown. Allow the rolls to cool for 5 minutes before eating. Trust me, molten jelly can ruin your day. If you would like an icing, combine 1c confectioners sugar with 1 tbsp melted butter and 1 tbsp milk. Drizzle over the rolls while still warm.
8. Serve warm.
Note: These will also freeze very well. To do so, allow to cool completely and individually wrap one or two rolls together. Place the wrapped rolls in a freezer bag. These will keep for up to a month in your freezer. Simply unwrap a roll and microwave for 15 – 30 seconds to take the chill out.