Paired with a Porter
Happy Friday, everyone! I hope you guys have some spectacular plans for the weekend! It’s been pretty nice here. I think we might end up spending some time outside. Even though I’ve kind of been craving summer, these warm days are such a tease. I’d rather it just stay cold until it’s supposed to get warm, so I don’t keep my hopes up! Oh well, I’ll take what I can get. I’m going to keep things short and sweet on this beautiful Friday and end the week on a sweet note.
If there is one thing I love more than anything else in this world, it’s a sweet roll. From cinnamon rolls, to sweet fruit rolls, to sweet cream rolls, I will devour just about any one of them. Now, I don’t tend to indulge in the holiday that shall remain nameless (aka…Valentine’s Day). If you haven’t noticed, I don’t have a ton of recipes dedicated to the holiday, BUT I’m making an exception. The thing is, I didn’t even try to make this exception. This lovely pepto bismol-looking glaze was created by accident!
I tried to save it. I did, but I could not get the color I wanted. So, I decided to just embrace it’s medicinal looking quality. It really delicious though. I promise. It’s super fragrant and full of orangey, pomegranate flavor.
I hope you guys enjoy these sweet rolls as much as I enjoyed making them for you. Pair them with a porter. I really like a porter with sweets and fruity flavors. It’s like having a chocolate covered strawberry. You don’t know how, but it just works. Have a wonderful weekend, friends! xoxo
Sweet Rolls with Blood Orange, Pomegranate Glaze
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1 packet active dry yeast
- 1/3 cup canola oil
- 1/4 cup buttermilk
- 1 large egg
- 3/4 teaspoon fine kosher salt
- 5 1/4 cups all-purpose flour more as needed
- 1/4 cup unsalted butter softened to room temperature
- 8 ounces cream cheese softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Blood Orange, Pomegranate Glaze
- 1 1/2 cup powdered sugar
- 1/4 cup pomegranate juice
- juice from 1 blood orange
- 1/4 cup unsalted butter melted
- pinch of salt
- Combine the milk, sugar, and yeast in a large mixing bowl (preferably one that fits on your stand mixer). Let it stand for about 5 minutes or until the yeast is activated and foamy. Fit the bowl on your stand mixer. In a small bowl, whisk together the oil, buttermilk, egg and salt. Pour the mixture into the mixing bowl with the yeast and milk and add the flour. Fit the dough attachment hook and mix on low speed for about 2 minutes. Increase the speed to medium and mix for 5 more minutes or until the dough pulls away from the edges. Add more flour or buttermilk as needed to get the consistency. Form the dough into a ball, and transfer it to a well-oiled boil. Cover with plastic wrap and place in a warm place to rise until doubled (about 1 hour).
- Meanwhile, prepare your filling. In a medium bowl, combine the butter, cream cheese, powdered sugar, vanilla and salt. Mix until creamy and smooth. Set aside.
- Once the dough has risen, flour a large work surface. Dump the dough out onto the surface and pat into a rectangular shape. Using a rolling pin, roll the dough out to a rectangle that's about 1/4 of an inch thick. Spread the filling on the dough in an even layer. Taking one of the long ends, roll the dough into a tight log. Cut the log into 8 equal slices.
- Grease a large oven proof skillet, square or round baking dish (about 12 inches in diameter works). Place the rolls, cut side down, in the greased pan. Cover with a loose towel and place it in a warm place to rise again until double, about 2 hours.
- Preheat your oven to 350 degrees F and bake the sweet rolls for 20-25 minutes or until browned on top. Remove from heat and let cool completely before glazing.
- While your rolls are cooling, prepare your glaze. In a small bowl, whisk together the powdered sugar, pomegranate juice, blood orange juice, butter and salt until smooth.
- Drizzle the glaze on top of the rolls once cool. Serve immediately or seal tightly to serve the next day. Enjoy!