Butternut Rolls

We started doing something new this year, featuring recipes from home bakers or small bakeries/food businesses using the Ankarsrum mixer.  It has been a delicious project and we have loved trying out all the new (to us) recipes.  Home baker Joy Zbinden was generous enough to share her mom’s recipe for Butternut Rolls, and they are amazing.

This recipe calls for a specific kind of flavoring: McCormick’s Vanilla, Butter and Nut flavoring.  This has recently been renamed by McCormick and is now called Birthday Cake flavoring.  If you can’t find it at your local grocery store, it is available online.

We have included gram measurements into the original recipe for those wishing to weigh out their ingredients and also included a few pictures to help with directions.

From contributor Joy Zbinden:

If there is one recipe that comes to mind when thinking about my mom, this is it. Just like there was one song my dad was famous for, ‘Wings of a Dove’, there was one recipe my mom was famous for, her Butternut Rolls.  I remember when I was a little girl, my brother and his college friends would drive from Rolla, MO to Litchfield, and mom would fix pans of these rolls for “the boys.” This is the recipe I first started helping mom with when I was learning to cook.  Even now, spreading the filling on the dough and pinching the seam brings memories of helping make these when I had to stand on a chair to reach them.  Besides the memories, it’s a right fine recipe.  The rolls are tender and the filling is the perfect consistency.  The secret to making these just like Mom used to make is to use McCormick’s Vanilla, Butter and Nut flavoring if you can find it.  If you can’t find it, straight vanilla in the icing is still pretty good and, if you have butter flavoring, it doesn’t hurt to add it.

Butternut Rolls

Dough:

1 Pkg. Active Dry Yeast (7 g. )

1/4 C. Warm Water (60 g.)

2 Large Eggs

1 C. Water (240 g.)

1 Tsp. Salt (6 g. kosher salt)

1/3 C. Sugar (38 g.)

1/4 C. Oil (50 g.)

4 1/2 C. Flour (540 g., plus an extra 60 g. if  needed)

Filling:

1/2  C. Butter (115 g.)

1 C. Brown Sugar (213 g.)

1 Tsp. Cinnamon (2 g.)

 Pecans, chopped (optional)

 Raisins (optional)

Icing:

½ C. Butter (115 g.), room temperature

1 Box (453 g. / 1 pound) Powdered Sugar

1 Tsp. McCormick’s Vanilla, Butter and Nut flavoring

 

 

1. Preheat oven to 375°.

2. Dissolve yeast in 1/4 C. warm water.

3.  Beat the eggs in a mixing bowl and add 1 C. water, salt, sugar and oil and stir to mix well.

4.  Stir in the yeast mixture.

5.  Add the flour and stir to mix well.

10 minutes on a medium low speed (2 o’clock) gave us a beautiful soft and shiny dough. If using gram measurements, we found it necessary to add in about 60 g. more flour. Cup measurements can sometimes be more compact than when measuring by weight.

 

6.  Cover the bowl and let the dough rise until double in bulk.

7.  Roll the dough into a rectangle approximately 10 x 14 inches.

8.  Combine the filling ingredients and warm them in a microwave or on the stove top until the butter is melted and the filling is a spreadable consistency.

9. Spread the filling on top of the dough to within 1 inch of the edge of the dough.  If you are adding raisins or nuts (I highly recommend adding nuts), you can sprinkle them over the filling.  Or, you can wait until you’ve put the rolls in the pan and sprinkle them on top. They stay in the roll better if you add them here but if you sprinkle them on top, it’s easier to tell which rolls you’ve contaminated with raisins, which ones are plain and which ones are enhanced with pecans.

Half nuts, half no nuts. There were zero votes for raisins in our house.

 

10.  Starting on the long edge, roll up the dough until you’ve formed a log.  This will be messy the first few times you do it but with practice, it becomes easier.  Pinch the bottom seam closed.

11.  Cut the log into 12 rolls and place them in a greased 13 x 9 inch pan.  You can use a knife (serrated works best) to cut them or a piece of string or dental floss to cut the rolls. I have better luck using dental floss.

12.  Cover the pan and let the rolls rise.  They will probably rise a little when they’re baking so they don’t have to be double in size.

13.  Bake for 20-25 minutes.

14.  While the rolls are baking, make the icing.  Combine all ingredients in a small mixing bowl and mix with an electric hand mixer.  If the icing isn’t thin enough to spread on the rolls, you can thin with a small amount of cream or milk.

The plastic whipping bowl and balloon whisks bring the icing together in no time. We followed Jill’s suggestion and add a little bit of milk to thin out the consistency to make it more spreadable.

 

15.  Ice while warm.  Since the rolls will have just come out of the oven, you can put icing on the tops of them and then go back and spread it out when it has melted a little bit.

§ These rolls are best served warm.  If serving for company, you can make them ahead of time and let them rise in the refrigerator then bake them when you’re almost ready to serve them.

§ Also, if you have icing fans, you can make a double batch of icing.  You’ll have some left over but you’ll have plenty to fully cover the rolls.

 

Yield: 12 rolls

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.