Little Punch Rolls

Little Punch Rolls Recipe

Ingredients:

• For the Dough:
  • 2 ¼ teaspoons active dry yeast
  • 1 cup warm milk (around 110°F)
  • 3 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 3 ½ cups all-purpose flour
  • 1 large egg
• For the Filling:
  • ½ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
• For the Icing:
  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions:

1. Activate the Yeast: In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5-10 minutes until it becomes frothy. This step is crucial for ensuring the yeast is active and will help the dough rise properly.
2. Prepare the Dough: In a large mixing bowl, combine the melted butter, sugar, salt, and egg. Mix until well combined. Gradually add in the flour, one cup at a time, mixing until a dough forms. If using a stand mixer, switch to a dough hook attachment and knead for about 5 minutes until the dough is smooth and elastic. If kneading by hand, transfer the dough to a floured surface and knead for about 8 minutes.
3. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1 ½ hours, or until the dough has doubled in size.
4. Prepare the Filling: While the dough is rising, make the filling. In a small bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, and vanilla extract. Mix until it forms a smooth, spreadable paste.
5. Assemble the Rolls: Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and roll it out into a rectangle, about 12×18 inches in size. Spread the filling evenly over the rolled-out dough, leaving a small border around the edges.
6. Roll and Cut: Starting from the longer side of the rectangle, tightly roll the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12 equal slices.
7. Second Rise: Place the rolls into a greased 9×13-inch baking dish, leaving a bit of space between each roll. Cover the dish with a towel and let the rolls rise again for about 30 minutes, or until they are puffy and touching each other.
8. Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown and the centers are cooked through. Remove from the oven and let them cool slightly.
9. Prepare the Icing: While the rolls are cooling, make the icing. In a small bowl, whisk together the powdered sugar, melted butter, vanilla extract, and enough milk to reach your desired consistency. The icing should be smooth and pourable.
10. Serve: Drizzle the icing generously over the warm rolls. Serve immediately and enjoy the sweet, buttery goodness of these Little Punch Rolls.

Tips:

• For an extra punch of flavor, you can add a bit of orange zest to the icing or a handful of chopped nuts to the filling.
• These rolls are best enjoyed fresh out of the oven but can be stored in an airtight container for up to 3 days. Reheat them in the microwave for a few seconds to restore their softness.