• chefalisonbiebs

Rhubarb Rolls

Enjoy these rolls as a sweet treat with cream cheese icing or without the icing served alongside your favourite cheese for a savoury snack. Happy baking.

Rhubarb Jam total time 1 hour

Rolls total time 2.5 hours

Yield: 700ml jam; 16 buns

For the Rhubarb Jam:

700g Rhubarb, chopped

175ml Water

6 Tbsp Honey

1 tsp Fresh Thyme, chopped

1/2 tsp Sea Salt

1 Tbsp cornstarch + 1/2 Tbsp water

  1. Put everything into a sauce pot and simmer on low for about one hour, stirring occasionally. In a small bowl make a slurry out of the 1 Tbsp cornstarch + 1/2 Tbsp water and whisk this into the jam, while it is boiling, to thicken it. Remove from the heat and let cool completely in the refrigerator. The jam will keep for up to a few weeks or it can be sealed into jars for later use.

For the Rolls:

Dough

4 cups All-Purpose Flour

1.5 tsp Sea Salt

3 Tbsp Sugar

2 Tbsp Olive Oil

1 Tbsp Yeast, dry active

400ml Warm Water

Filling

2 Cups Rhubarb Jam

1 Egg

  1. In a large bowl mix together the flour, sugar, and salt. Prepare a standing mixer with the dough hook attachment and add the olive oil to the bowl. Measure the warm water, add the yeast, and stir. Allow the yeast to melt completely, about one minute, and add this to 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 ten minutes, until the dough feels soft and smooth. Remove the dough, 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 fifty-five minutes, until it has doubled in size.

  2. Preheat an oven to 350°F and 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 quarter without jam. Beat the egg in a small bowl and using a pastry brush paint the top edge of the dough with the egg.

  3. Starting at the bottom, roll the dough up into a large log, sealing it at the egg washed edge. Using a sharp knife cut the log into sixteen even sized pieces and put the pieces into the prepared muffin pan, cut side up. Let the buns proof again for approximately thirty minutes in a warm place, until they have almost doubled in size and bake the buns for eighteen to twenty minutes, until they are golden brown. Allow the buns to cool on the counter before icing them.

Cream Cheese Icing:

250g Cream Cheese, room temperature

1/2 Cup Icing Sugar

1/2 tsp Vanilla

Pinch Sea Salt

  1. Whisk together the cream cheese, icing sugar, vanilla, and a pinch of salt until smooth. When the buns have cooled ice them and enjoy!

©ChefAlisonBiebs

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