Danish Rolls – Pan-1

chefs-mate chefs-mate 0 Comments
Servings: 10 Difficulty: Advanced
Jump To Recipe Print Recipe
Flaky, buttery yeast rolls with a sweet cinnamon-raisin filling
Danish Rolls - Pan-1 recipe image
Danish Rolls - Pan-1 recipe image
Print Recipe

Danish Rolls – Pan-1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 742.5

Description

These homemade Danish rolls offer the perfect balance of tender, pillowy dough and a rich, sweet filling. Made with a combination of bread and all-purpose flour, the dough is enriched with butter and milk powder for an incredibly soft texture. The classic filling of plump raisins, chopped almonds, and warm cinnamon sugar creates a comforting aroma that fills the kitchen. Ideal for breakfast, brunch, or an afternoon coffee break, these rolls are best enjoyed fresh from the oven while still warm. They pair beautifully with a cup of coffee or tea, making them a delightful treat for family gatherings or quiet mornings at home.

Ingredients

Directions

  1. Prepare the filling by mixing 1/3 cup raisins, 1/4 cup sliced almonds (or 1/2 cup chopped mixed nuts), 1 tablespoon cinnamon, and 2 tablespoons sugar in a small bowl. Set aside.
  2. If using a bread machine, place bread flour, all-purpose flour, sugar, dry milk, salt, softened butter, and water into the bread pan.
  3. Add water to the designated area if not already mixed with dry ingredients.
  4. Close the cover and place dry yeast into the yeast holder to keep it dry until the cycle begins.
  5. Select the "Basic Dough" mode on your bread machine.
  6. Press start and allow the machine to knead and rise the dough for approximately 2 hours and 25 minutes.
  7. Once the dough cycle is complete, remove the dough from the pan and place it in a lightly greased bowl.
  8. Cover the bowl and let the dough rest in a cool place or refrigerator for about 30 minutes to relax the gluten.
  9. Turn the dough out onto a lightly floured surface and roll it into a 10 x 16 inch rectangle.
  10. Spread the prepared cinnamon-raisin-almond filling evenly over the surface of the dough.
  11. Starting at one of the short edges, tightly roll the dough up into a log, sealing the seam as you go.
  12. Brush the top and sides of the log with a beaten egg to help seal and add shine.
  13. Using a sharp knife or dental floss, cut the log into 10 equal portions.
  14. Place the cut rolls onto a greased baking sheet, leaving some space between them for expansion.
  15. Lightly spray the tops with water to keep the crust soft during proofing.
  16. Proof the rolls in a warm area (around 90&# 194;°F) for 20 to 30 minutes, or until they have puffed up slightly.
  17. Preheat your oven to 375ðF (190ðC).
  18. Brush the proofed rolls with the remaining beaten egg wash.
  19. Bake in the preheated oven for 10 to 15 minutes, or until the rolls are golden brown and cooked through.
  20. Remove from oven and let cool on a wire rack for a few minutes before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 742.5kcal
% Daily Value *
Total Fat 20.5g32%
Saturated Fat 11.3g57%
Cholesterol 136.5mg46%
Sodium 5057.5mg211%
Total Carbohydrate 120.4g41%
Dietary Fiber 3.5g15%
Sugars 16.2g
Protein 20.8g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: danish rolls, yeast bread, cinnamon raisin, breakfast pastry, buttery dough, homemade bread, scandinavian, enriched dough, braided rolls, comfort food, brunch recipe, almond filling
Recipe Card powered by WP Delicious