Persian Rolls
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Ingredients
- Rolls
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- Icing
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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
Step by Step Method
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
No special items needed.