Currants Roll Recipes

CURRANTS ROLL

Steps:

• For the Dough:.
• Mix flour, salt, and baking powder.
• Cut in the shortening.
• Pour hot water over butter and stir to melt.
• Add lemon juice and egg yolk. Mix well.
• Stir liquid into dry ingredients and knead.
• Chill dough overnight.
• To make Currants Roll:.
• Preheat oven at 350°F.
• Roll out the dough in a large rectangle.
• Spread the butter, sprinkle the cinnamon (according to your own taste).
• Spread and press in the currants on the dough, and sprinkle a little sugar.
• Roll the long side of the dough up like you would with cinnamon roll dough.
• Moisten the edge with a little milk, press together to seal.
• Place on lightly greased baking sheet or dish.
• Bake for 25 minutes, or until golden brown.
• Cool on a rack and cut.

NUTTY CINNAMON AND CURRANT PUMPKIN ROLLS

Steps:

• Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
• Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
• Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
• Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
• Grease or spray an oblong baking sheet with cooking spray.
• Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
• Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.

MEENA'S CINNAMON AND CURRANT ROLLS

Steps:

• Make dough:
• In a small bowl combine yeast, water and 1 tablespoon sugar and let stand until foamy, about 5 minutes. In a large bowl whisk together remaining sugar, 4 cup flour, and salt and add yeast mixture, butter, milk, sour cream, and eggs, stirring until combined well. Stir in 3 cups flour and turn dough out onto a lightly floured surface. Knead dough 8 to 10 minutes, adding enough of the remaining cup flour to form a soft but slightly sticky dough. Form dough into a ball and transfer to a buttered bowl, turning to coat dough completely with butter. Let dough rise in warm place, covered with a kitchen towel, until doubled in bulk, about 1 hour.
• Prepare filling while dough is rising:
• In a small heatproof bowl combine currants or raisins with boiling water to cover and let stand 20 minutes. Drain currants or raisins well. In a small bowl stir together sugar and cinnamon.
• Butter two 13- by 9-inch baking pans.
• Punch down dough and turn out onto a lightly floured surface. Divide dough into 4 pieces. Roll out 1 piece of dough into a 10-inch circle (about 1/4 inch thick) and cut into 12 wedges. Sprinkle each wedge with about 1 teaspoon currants and about 1/2 teaspoon cinnamon sugar.
• Beginning with outer, curved edge, roll up each wedge toward tip and curve ends gently to form a crescent. Transfer crescent, tips down, to a baking sheet and form more crescents with remaining dough and filling in same manner. (Crescents should be arranged in 3 rows of 8 in each pan for a total of 48.) Cover each pan with a kitchen towel. Let crescents rise in a warm place until almost doubles in bulk, about 1 hour.
• Preheat oven to 350°F.
• bake rolls in middle of oven 20 to 25 minutes, or until golden brown. Serve rolls warm.

CURRANT - PECAN CINNAMON ROLLS

Steps:

• In a large mixing bowl, combine 2 cups flour, sugar, yeast, and salt.
• Heat milk and butter to 110 degrees.
• Add to dry ingredients, beat for a few minutes to develop a good gluten.
• Add pecans, currants and eggs, mix in well.
• Stir in enough remaining flour to make soft dough.
• Knead on floured surface until smooth and elastic.
• Roll on floured surface into a 24 x 12-inch rectangle.
• Melt remaining butter and spread evenly over dough leaving a one inch border on one lengthwise side.
• Sprinkle with brown sugar and cinnamon.
• Roll dough up and pinch off with dental floss or sewing thread into 24 rolls.
• (I find this works best) Place on 2 large greased baking sheets.
• Let them rise in a warm oven until double in size.
• Remove and preheat oven to 375 degrees then bake for 15 minutes or until done.
• (I bake one sheet at a time) Glaze.
• In small bowl, combine 1 1/2 cups powdered sugar, and 2 tablespoons water or milk.
• Stir until smooth.
• May add more for desired consistency.