Enjoy these buns as a sweet treat with cream cheese icing. Or you may want to try them without the icing served accompanied by your favorite cheese for a savory snack. Happy baking!
Chef notes:
This same dough works as a base for cinnamon buns.
Specialty equipment:
Stand mixer
Rolling pin
Muffin pan
Yield: 16 buns; 3 cups jam
Preparation time: 3 hours
Cook time: 2½ hours
Rhubarb Jam
1½ lb rhubarb, chopped
¾ cup water
⅓ cup honey
1 tsp fresh thyme, chopped
½ tsp salt
1 tbsp cornstarch + ½ tbsp water
Rolls
4 cups all-purpose flour
1½ tsp salt
3 tbsp sugar
2 tbsp olive oil
1 tbsp dry active yeast
1¾ cup warm water
2 cups rhubarb jam
1 egg, beaten
Cream Cheese Icing
9 oz cream cheese, room temperature
½ cup icing sugar
½ tsp vanilla
Pinch of salt
For the jam
Place all the ingredients, except the cornstarch and water, into a saucepot and simmer on low for about 1 hour. Stir occasionally to prevent burning.
In a small bowl make a slurry out of the cornstarch and water. Whisk this into the jam, while it is boiling, to thicken it.
Turn off the heat and let cool completely in the refrigerator.
For the rolls
Preheat the oven to 350°F.
In a large bowl mix the flour, sugar, and salt.
Prepare a standing mixer with the dough hook attachment and add the olive oil to the bowl.
Add the warm water to a measuring cup, add the yeast, and stir. Allow the yeast to melt completely, for about 1 minute, and add this to the bowl with the olive oil.
Turn the mixer on low speed and slowly add the flour mixture.
Once the flour is incorporated let the dough mix for approximately 10 minutes, until the dough feels soft and smooth.
Remove the dough from the mixer, form it into a ball, place it into a bowl sprayed with pan spray, and cover it with plastic wrap.
Let the dough proof in a warm place for 55 minutes, until it has doubled in size.
Prepare a muffin tin sprayed with pan spray.
Turn the dough out onto a lightly floured surface and roll it out into a large rectangle.
Spread the jam over three-quarters of the dough leaving the top edge without jam.
Beat the egg in a small bowl and using a pastry brush paint the top edge of the dough with the egg.
Starting at the bottom, roll the dough up into a large log, sealing it at the egg-washed edge.
Use a sharp knife to cut the log into 16 even-sized pieces and put the pieces into the muffin pan, cut side up.
Let the buns proof again for approximately 30 minutes in a warm place, until they have almost doubled in size.
Brush the tops lightly with beaten egg and bake the buns for 18–20 minutes, until they are golden brown.
Remove them from the oven and allow the buns to cool on the counter before icing them.
For the icing
In a mixing bowl, whisk together the cream cheese, icing sugar, vanilla, and salt until smooth.
When the buns have cooled ice them and enjoy!
©chefalisonbiebs