Persian Rolls

18
Servings
45m
Prep Time
4m
Cook Time
49m
Ready In

Recipe: #33701

November 10, 2019



""

Original recipe yields 18 servings
OK
  • Rolls
  • Icing

Nutritional

  • Serving Size: 1 (135.7 g)
  • Calories 480.9
  • Total Fat - 17.2 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 91.8 mg
  • Sodium - 294.2 mg
  • Total Carbohydrate - 78.4 g
  • Dietary Fiber - 1.1 g
  • Sugars - 56.3 g
  • Protein - 5.2 g
  • Calcium - 29.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Rolls


Step 1

In a large bowl, dissolve 1 teaspoon of the granulated sugar in warm water. Sprinkle in the yeast; let it stand until the mixture is frothy, about 10 minutes.

Step 2

Meanwhile, heat the milk on top of the stove or in microwave just until bubbles form around edge. Remove from the heat; add 1/4 cup of the butter, the remaining granulated sugar and the salt. Let stand until the butter is melted and then cool until lukewarm; stir the milk mixture and the egg into the yeast mixture.

Step 3

Add 2 cups of the flour; stir until smooth. Gradually stir in enough of the remaining flour to make a soft dough

Step 4

Turn the dough out onto a lightly floured work surface; knead until smooth and elastic, about 5 minutes.

Step 5

Transfer to a greased bowl and turn to coat. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 1-1/2 hours.

Step 6

Melt the remaining butter.

Step 7

On a floured work surface and with floured hands, pat out the dough to 16- x 14-inch (40 x 35 cm) rectangle.

Step 8

Brush the surface of the dough lightly with the melted butter. Mix brown sugar with cinnamon; sprinkle evenly over the dough, leaving a 1-inch (2.5 cm) border at the long end furthest from you.

Step 9

Starting at the long end closest to you, tightly roll up dough; pinch the seam to seal. With a chef’s knife, cut crosswise into 18 buns.

Step 10

Arrange the buns on parchment paper-lined rimmed baking sheets leaving 2 inches (5 cm) between the rolls. Flatten slightly into ovals.

Step 11

Cover with plastic wrap and let them rise until doubled in bulk, about 1 hour.

Step 12

In a deep fryer, wok or deep saucepan, heat 2 inches oil until thermometer reads 350°F (180°C).

Step 13

In batches, gently transfer rolls to hot oil, turning once, until golden and puffed, about 4 minutes.

Step 14

With a slotted spoon, remove to paper towels. Transfer to a rack; let cool.

Icing


Step 15

In large bowl, beat together the raspberries and butter. Gradually beat in sugar alternately with cream, making 3 additions of sugar and 2 of cream.

Step 16

Spread over the cooled rolls.

Tips & Variations


No special items needed.

Related