I found this breakfast roll recipe years ago. It is very easy, quick to make and tasty. The original recipe called for a boxed baking mix so I revised it to use the ingredients I always have on hand.
These are really good for a weekend breakfast or a late night snack.
- 2 cups of all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon of salt
- ¼ cup of butter or margarine
- 2 tablespoons of sugar
- 2/3 cups of milk plus a tablespoon more or so if needed
- ¼ cup of strawberry or raspberry preserves
- 2/3 cups of powdered sugar (for the glace)
- ¼ teaspoon of vanilla (for the glace)
- 1 tablespoon of water (for the glace)
Make the glaze. Measure 2/3 cups of powdered sugar into a bowl; add the ¼ teaspoon of vanilla and the tablespoon of water. Mix together. Set aside while making the rolls.
Heat the oven to 425 degrees F. Lightly grease a cookie sheet.
Measure the flour, baking powder, salt and sugar into a large bowl. Cut in the butter using a pastry cutter or two knifes until the mixture forms crumbs the size of small peas. Stir in the milk and beat about 15 strokes. Drop the dough by rounded tablespoons onto the cookie sheet. Space the rolls about 2 inches apart. Make a shallow dent in the center of each mound of dough using the back of a wet spoon. Fill the dents with preserves or jelly.
Bake the rolls for 10 to 15 minutes. Remove from the oven and drizzle with the glace
Any type of jam or jelly can be used.
Chopped nuts mixed with cinnamon and sugar can be used to fill the rolls.
The rolls can be frozen and reheated wrapped in foil.
The dough can be patted into a 13x9x2 inch greased or buttered pan. Make dents evenly spaced in the dough or use the wet spoon and make three 1/2 inch deep trenches lengthwise. Fill the trenches with a nut, cinnamon and sugar mixture, with pie filling or with stewed fruit. Bake until lightly browned. Drizzle with glace. Cut across in 1 inch wide slices and serve as coffee cake.