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Sweet and Savory Pull-Apart Rolls CARLA HALL

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Sweet and Savory, what could be better?

ingredients
DOUGH:
1 packet dry active yeast
1/2 cup water (warmed 90 – 110ºF)
1/2 cup whole milk
1 tablespoon granulated sugar
1 teaspoon Kosher salt
1 egg
3 to 3 1/2 cups all-purpose flour
3 tablespoons unsalted butter (melted, plus additional for greasing)
1 tablespoon olive oil
RICOTTA SALATA TOPPING:
1/4 cup apricot preserves
1 tablespoon anise liqueur
1/2 cup ricotta salata (crumbled)
1/4 cup dried apricots (chopped)
1/4 cup dried cherries
1/4 cup golden raisins
2 tablespoons sliced almonds
2 tablespoons olive oil

directions
Preheat the oven to 350ºF. Grease a 10-inch round springform pan with butter. Set aside.
For the Dough: In a medium bowl, add the yeast and warm water, and stir until the yeast begins to dissolve. Set aside for 5 minutes, until the mixture begins to bubble.
In a small saucepan, add the milk and bring to a simmer. Remove from heat and set aside. In a stand mixer fitted with a dough hook, add the warm milk, sugar, salt, egg and mix on low to combine. Add the yeast mixture and mix until incorporated. Begin to add the flour, 1/2 a cup at a time, until the dough comes together. Once it begins to pull away from the bowl, add in the butter and mix on high for 2 minutes. Remove the dough to a lightly floured surface and knead for 5 minutes.
Form the dough into 2-inch balls and fit into the prepared springform pan. Cover with a towel and place in a warm location for at least 2 hours, or until the dough has doubled in size.
Brush the tops of the rolls with 1/2 of a tablespoon of olive oil and bake until golden brown, about 28 to 30 minutes. Remove from the oven and allow to cool slightly. Remove from the springform pan and slide rolls onto a large plate.
For Topping: In a small saucepan, combine apricot preserves and anise liqueur. Bring to a simmer. Remove from heat and brush evenly on warm rolls.
In a large bowl, add ricotta salata, apricots, cherries, golden raisins, almonds, and toss to combine. Spoon the mixture on top of the glazed rolls. Drizzle with the remaining 2 tablespoons of olive oil.
Pull apart the roll with your favorite friends and enjoy!
Tip: Make the dough a day in advance, just allow to rise for 2 hours in the springform pan before baking.

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