Glazed Sweet Rolls

First off, I have some small misgivings about the name of this dessert from Puglia.  Called Glazed Sweet Rolls, they invoked in my mind something resembling a cinnamon bun.  Don't get me wrong; these are delicious, and I've had serious problems keeping my hands away from them the last few days.  However, even though I was pleasantly surprised, I do feel that the name does not accurately reflect the product. Don't ask me what I would name it though.  That's getting dangerously into the realm of creativity, something I am best staying far away from.

This recipe came from one of my new favorite books: La Cucina.  This 900+ page behemoth of a cookbook was a gift from my lovely sister for Christmas.  It has enough recipes to keep me busy for years, so I recommend everyone check it out.  Grumblings about the name aside, this recipe did not steer me wrong as it gave me these delicious "rolls" that a something like a sweet biscuit.  Even better than eating these for dessert is gobbling them up for breakfast. That is, if you aren't too concerned with nutrition and such.  After all, the recipe does call for an amount of butter that Paula Dean herself would applaud. 

Sweet Rolls

Adapted from La Cucina by The Italian Academy of Cuisine.  Rizzoli Publications. 2009.

-makes about 2 dozen rolls-

Ingredients:

1/4 cup milk

3/4 cup butter (1 1/2 sticks)

2/3 cup sugar

3 1/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon vanilla extract

1/3 cup powdered sugar

1 tablespoon lemon juice

1/3 cup amaretto liquor

Process:

1. Preheat oven to 400 degrees.
2. Heat 1 tablespoon of the milk over low heat.  Add the butter and let it melt.
3. Pour the butter and milk mixture into the bowl of a stand mixer, or a mixing bowl.  Add the remaining milk, sugar, flour, baking powder, and 1/8 teaspoon of the vanilla.  Mix or knead until a smooth dough forms. 
4. Grease a baking sheet.  Form the dough into disks, about 2 inches in diameter and about 1/2 inch thick.  Place on the baking sheet about 1 inch apart. 
5. Bake until golden brown, about 12 minutes.
6. In a saucepan, combine the powdered sugar with 1/2 cup water.  Bring the mixture to a boil.  Reduce the heat and let simmer for about 5 minutes until it begins to thicken. 
7. Add the lemon juice, amaretto, and remaining vanilla to the sugar mixture.  Let simmer another 3 minutes.  (The mixture will continue to thicken as you let it sit, so you can control how thin or thick you would like the glaze to be.)
8. Brush or drizzle the glaze onto the rolls.  Put the rolls back into the oven with the heat off, but with the oven still warm, so that the glaze dries.

Ryan's rating of Glazed Sweet Rolls - 4.

Comments

[Jeanne]

Don't mock the South's love for butter!

All mockery aside, the tip about putting the glazed rolls in the oven to dry is a great idea. That would improve so many glazed baking recipes I think. Thanks!

[Sue]

Youre right, I shouldnt mock it. That love is real, and it is deep. I liked the tip for putting the rolls back into the oven to dry a little, too. It worked really well!