Remember these delicious berries?
I finally made a decision of what to do with them!
I’ve had a hard time deciding what to bake. I think I’ve been a little afraid of using my berries because I was so thrilled to have them! You know how it is, when you have something you don’t usually get and you’re almost afraid to do anything with it because it’s such a rare treat? Yeah, that’s where I’ve been all week.These are a precious commodity! Though that hasn’t stopped me from popping a handful (or two…or three…) everyday for a snack.
But I think in the end I made a good choice. Inspired by these guys from Tutti Dolci, I present to you blackberry almond rolls.
You’ll love the blend of texture in these guys – soft fluffy sweet bread, smooth luscious blackberry filling, an indulgently flavorful glaze, and a crunchy nutty finish on top. The almond glaze is not optional!!!
There are three components to this recipe: the bread, the jam filling, and the glaze. But don’t be intimidated by all the steps! These things can be done in overlapping stages – making the jam while the dough rises, mixing up the glaze while the rolls cool, that sort of thing. And you can even buy jam if you feel so inclined (though it’s my personal philosophy that everything is better homemade!).
You might recognize the dough recipe from the my crescent rolls because it’s the exact same recipe! But instead of rolling the dough out in a circle and cutting it like a pie to roll up individual pieces, we’re rolling it into a rectangle and spreading it with blackberry jam and rolling it all up jelly-roll style. Yum 🙂
Look at that color! The jam is straight-forward, just berries, sugar, and lemon juice all simmered together. Effort is minimal.
Once you have your dough/jam log (odd description), use a butter knife to slice into one inch pieces and place in a 9×13 inch glass casserole dish.
I’ll admit, these aren’t the neatest rolls I’ve ever made. I’ve made this roll recipe for cinnamon rolls dozens of times, but today for my photo shoot I totally over-proved them! (Great British Baking Show anyone? Totally picked up that term. It’s so much better than saying over-raised. Over-rose? Over-rosed? Another reason I like the term “over-proved”.) But just follow the instructions and you won’t make my mistake. Either way, I promise you you’ll have a delicious treat.
Blackberry Almond Rolls
Yield: 24-36 rolls
Time: 2 and 1/2 hours
- For rolls:
- 2 Tbls yeast
- 1 and 2/3 C warm water
- 1/3 C sugar
- 1/3 C butter, cold (not frozen)
- 2 and 1/2 tsp salt
- 2/3 C milk
- 5-6 C flour
- 1 egg
- For jam:
- 12 oz blackberries
- 1 Tbs lemon juice
- 2 and 1/2 Tbls sugar
- For glaze:
- 1 C powdered sugar
- 2 and 1/2 Tbls milk
- 1/2 tsp almond extract
- Mix together yeast, water, and sugar and let sit for 3-5 minutes.
- Meanwhile, assemble butter, salt, milk, and 3 cups of flour in a large mixing bowl.
- Add yeast mixture to flour bowl and beat until smooth and foamy.
- Add remaining cups of flour a half cup at a time until dough is soft and sticky, but pulling away from the sides of the bowl.
- Cover and let double in size, about an hour.
- While dough rises, make the jam by combining the berries, lemon juice, and sugar in a medium saucepan over medium heat. Stir occasionally and gently boil for up to 30 mins. Mash berries roughly if desired.
- Dump dough onto well-floured surface once risen.
- Using a rolling pin, roll into a rectangle that is about two times wider than it is tall.
- Spread jam over dough, then roll the whole thing up carefully, jelly-roll style.
- Cut the jelly-roll into one inch slices and place 10-12 pieces in a greased 9×13 inch casserole dish.
- Cover and let rise for 45 mins.
- Preheat oven to 375 degrees F.
- Bake rolls for 15-20 min, until tops are golden.
- Let cool for 20 minutes.
- While rolls are cooling, assemble the glaze by combining powdered sugar, milk, and almond glaze.
- Drizzle over rolls and top with almonds if desired.