Alchemy | Sweet Rolls

Dragonborn, no matter who you become - Listener and leader of the Dark Brotherhood, Arch-Mage of the College of Winterhold, Nightingale of the Thieves Guild, Harbinger of the Companions, all of the above, or more - few things are as constant as this delightful baked good, present in every home. Be prepared to share, it takes a warrior's appetite to consume an entire one yourself!

Inspired by | The Elder Scrolls V: Skyrim


One serving makes six rolls.
Yields1 Serving
Prep Time2 hrsCook Time25 minsTotal Time2 hrs 25 mins

Ingredients

Sweet Roll Dough
 4 cups flour
 ½ cup sugar
 ½ cup milk
 ½ cup warm water
 ¼ cup butter
 2 eggs
 active dry yeast
 1 tsp salt
Glaze
 4 cups confectioner's sugar
 1 cup butter, softened
 2 tbsp whole milk
 1 tbsp vanilla extract

Let me guess: someone stole your sweet roll.

Directions

1

Scald the milk by bringing it to a boil and then immediately removing from heat. Stir in the sugar, salt, and butter. Set aside to cool until lukewarm.

2

Mix the warm (not hot!) water and yeast until dissolved, stir in the milk mixture, beaten eggs, and flour, adding the flour one cup at a time and stirring in gradually. At this point the dough should be smooth and moist but not overly sticky.

3

Turn out the dough onto a well floured surface, and knead until smooth no longer lumpy. This should take about 10 minutes.

4

Butter the inside of a large mixing bowl and toss the dough in. Turn the dough over until it is well coated with butter.

5

Cover the bowl and place in a warm place to let the dough rise for an hour; by now it should have approximately doubled in size. If not, let rise slightly longer.

6

After it has risen, lightly punch down the dough and split it into six even portions, one per mini bundt pan, and let the dough rise again for about 45 minutes. During this time, the dough should again double in size.

If you don't have six mini-bundt pans (maybe you didn't select the large kitchen expansion in your Hearthfire home?) you can place the extra dough in the fridge and bake in batches, or bake together in the form of your choosing.

7

Preheat the oven to 375 degrees. Bake the for 20-25 minutes; a toothpick inserted in the center should come out clean.

8

While the sweet rolls are baking, prepare the glaze. In a large mixing bowl, add the confectioner’s sugar, softened butter, milk, and vanilla. Stir until well combined, then beat on a low setting until a thick, creamy consistency is reached. You can adjust the consistency by adding milk 1 tsp at a time, but remember that it will thin slightly when spread on the warm rolls. Set aside.

9

Remove the sweet rolls from the oven and let cool slightly (about five minutes). At this point, remove from the mini-bundt pan, flip over, and spread on a thick layer of glaze on while they are still warm. This will help soften the glaze. Let cool only slightly, then serve warm.

Ingredients

Sweet Roll Dough
 4 cups flour
 ½ cup sugar
 ½ cup milk
 ½ cup warm water
 ¼ cup butter
 2 eggs
 active dry yeast
 1 tsp salt
Glaze
 4 cups confectioner's sugar
 1 cup butter, softened
 2 tbsp whole milk
 1 tbsp vanilla extract

Directions

1

Scald the milk by bringing it to a boil and then immediately removing from heat. Stir in the sugar, salt, and butter. Set aside to cool until lukewarm.

2

Mix the warm (not hot!) water and yeast until dissolved, stir in the milk mixture, beaten eggs, and flour, adding the flour one cup at a time and stirring in gradually. At this point the dough should be smooth and moist but not overly sticky.

3

Turn out the dough onto a well floured surface, and knead until smooth no longer lumpy. This should take about 10 minutes.

4

Butter the inside of a large mixing bowl and toss the dough in. Turn the dough over until it is well coated with butter.

5

Cover the bowl and place in a warm place to let the dough rise for an hour; by now it should have approximately doubled in size. If not, let rise slightly longer.

6

After it has risen, lightly punch down the dough and split it into six even portions, one per mini bundt pan, and let the dough rise again for about 45 minutes. During this time, the dough should again double in size.

If you don't have six mini-bundt pans (maybe you didn't select the large kitchen expansion in your Hearthfire home?) you can place the extra dough in the fridge and bake in batches, or bake together in the form of your choosing.

7

Preheat the oven to 375 degrees. Bake the for 20-25 minutes; a toothpick inserted in the center should come out clean.

8

While the sweet rolls are baking, prepare the glaze. In a large mixing bowl, add the confectioner’s sugar, softened butter, milk, and vanilla. Stir until well combined, then beat on a low setting until a thick, creamy consistency is reached. You can adjust the consistency by adding milk 1 tsp at a time, but remember that it will thin slightly when spread on the warm rolls. Set aside.

9

Remove the sweet rolls from the oven and let cool slightly (about five minutes). At this point, remove from the mini-bundt pan, flip over, and spread on a thick layer of glaze on while they are still warm. This will help soften the glaze. Let cool only slightly, then serve warm.

Sweet Roll

Leave a Reply

Your email address will not be published.

* Copy This Password *

* Type Or Paste Password Here *

12,158 Spam Comments Blocked so far by Spam Free Wordpress