Molly makes sweet breakfast rolls with strawberry and blueberry jam, rolling the dough in cornmeal to provide it the crispy texture of English muffins!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh embraces her nation life and makes dishes influenced by her Jewish and Chinese heritage– with a taste of the Midwest, too.
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4 cups (520g) all-purpose flour, plus more for dusting.
1 tablespoon granulated sugar.
1 1/2 teaspoons immediate yeast.
1 teaspoon kosher salt.
1 cup (240g) warm water.
2/3 cup (155g) whole milk Greek yogurt.
2 tablespoons unsalted butter, softened.
1/4 cup (40g) yellow cornmeal, plus more for dusting.
1/3 cup (100g) strawberry jam.
1/3 cup (100g) blueberry jam.
1 large egg beaten with 1 tablespoon of water.
Glaze (recipe follows).
1 1/2 cups (180g) powdered sugar.
3 tablespoons Greek yogurt.
Pinch of kosher salt.
Integrate the flour, sugar, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and yogurt. Using a rubber spatula, offer it a mix to just combine. Place the bowl on the stand mixer and blend with the dough hook on medium speed, scraping down the sides of the bowl and hook as needed. The dough will be soft and smooth, however sticky, and will retreat from the sides of the bowl when it has actually blended enough time, 12 to 15 minutes. Transfer to a big, oiled bowl, cover with plastic, and permit to increase at room temperature level till doubled in size, 1 1/2 to 2 hours.
Grease a 9-by-13-inch baking dish with the butter and dust all over with the cornmeal, tapping out any excess.
On a cornmeal-dusted surface area, roll out the dough to a rectangle that is roughly 20-by-10-inches and just under 1/2-inch-thick. With a little, balanced out spatula, spread 1 side with an even layer of strawberry jam, leaving a 1/2-inch border at the top. Repeat with the blueberry jam on the other side. Roll up into a tight log and pinch the edges to seal. With a sharp knife, slice into 12 even rolls. Place alternating rolls in the prepared baking dish and cover with cling wrap. Cool overnight (anywhere from 8 to 12 hours is great; try not to exceed 14 to 16 hours) or let rise at room temperature level for another till doubled in size, 45 minutes to 1 hour.
Put an oven rack in the center position. Pre-heat the oven to 400 degrees F.
When ready to bake, get rid of the rolls from the refrigerator and let sit at room temperature for an hour (unless they proofed at room temperature level). Get rid of the plastic wrap, brush the tops with the egg wash. Bake up until the rolls are a deep golden brown and the top feels hollow when you tap on it, start inspecting at 25 minutes.
While the rolls are baking, prepare the Glaze (recipe follows).
Remove the rolls from the oven and cool for 10 minutes. Drizzle over the glaze and serve. These can be stored in an airtight container on the counter for a day or two (reheat in the microwave).
Yield: about 1 1/2 cups.
Integrate the powdered sugar, yogurt and salt in a bowl and blend till smooth.
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