Cranberry Milk Roll Buns

I saw a recipe for a pretty wool roll bread that I had to make. I doubled the dough recipe, and also made some buns with my mom.

Ingredients:

Tangzhong (starter):

• 3 tablespoons (43g) water
• 3 tablespoons (43g) milk, whole preferred
• 2 tablespoons (14g) King Arthur Unbleached Bread Flour

Dough:

• 1/2 cup (113g) milk, whole preferred
• 1 large egg
• 4 tablespoons (57g) unsalted butter, softened
• 1 tablespoon (9g) instant yeast
• 1/4 cup (50g) granulated sugar
• 1 teaspoon (6g) salt
• 2 1/2 cups (300g) bread flour
• 1 to 2 tablespoon milk for brushing on before baking

Sweet Filling:

• 8 ounces (226g) cottage cheese, drained
• 2 tablespoons (25g) granulated sugar
• zest 1 tangerine
• pinch of salt
• 1 cup craisins, optionally diced

 

Instructions:

1. Make the tangzhong: Whisk together tangzhong ingredients in a small saucepan until smooth.
2. Heat over medium heat, stirring until it thickens into a paste-like substance. This should take 2 to 4 minutes.
3. Scoop tangzhong into the bowl of a stand mixer.
     
   
4. Make the dough: Place the flour into the bowl with the tangzhong, add the remaining dough ingredients.
5. Mix to combine, then knead until a soft, smooth dough forms, about 8 to 10 minutes on medium-low speed of a mixer.
   (My dough was very soft, I added 2 tablespoons of flour so that it ended tacky and still stick to the sides of the bowl. If you spray with some cooking spray, you can form into a ball.)
6. Shape the dough into a ball and let it rest in a lightly greased bowl, covered, for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
     
   
7. Make the filling: Process the cottage cheese, sugar. and salt,together in a food processor to a smooth consistent.
   
8. Whirr in the craisins based on your preference.
     
   
9. Assemble the roll: On a lightly floured surface, gently deflate the dough and shape into a ball.
10. Cover the dough and let rest for 10 minutes.
11. Spray 12 wells of a muffin pan with cooking spray. (For smaller rolls, grease18 wells)
    
12. Roll dough into a 18” x 12” rectangle.
    (I think next time I will divide dough in half, and roll into two 9" x 12" rectangles to make 18 rolls.)
    
13. Spread filling evenly on dough.
    
    
    
    
14. Roll up dough from  shorter side into a log.
    
15. Slice log into 12 (or 18) pieces,  and place in muffin pan wells.
    
16. Cover the buns, and let it rise for 45 to 60  minutes until puffy.
17. Preheat the oven to 350°F about 20 minutes before baking.
18. Just before baking, gently brush the rolls with milk.
19. Bake rolls for 25 to 28 minutes, until they are lightly browned on top; a digital thermometer inserted into the center should read at least 190°F.
20. Remove the roll from the oven and cool it in the pan for 15 minutes or so,then move rolls to a cooling rack  to cool.

 

Carole's Notes:

We all liked this! It made a nice fluffy bun. The rolls were pretty large - next time I will will probably make 18 rolls.

The recipe is lightly adapted from ttps://www.kingarthurbaking.com/recipes/filled-wool-roll-recipe