Recipe: Smoky Grapefruit Rolls (V)
Smoky Grapefruit Rolls
Makes 12 rolls
Ingredients:
Grapefruit Marmalade Filling:
*This marmalade is a quicker version of marmalade, using zest, verses pieces of rind. You can use rinds, but just know that will significantly increase your cooking time. If using rind, you’ll want to boil the rinds until they are soft. We don’t particularly like rinds in our marmalade so I opted to use zest instead, and it was a HUGE hit. I also suggest making the marmalade in advance, just to make things go a little quicker when you make the actual rolls.
Flesh of 2 grapefruits (membranes and seeds removed)
Zest of 2 grapefruits (I suggest removing zest before peeling.
2 cups of water
1 tablespoon pure vanilla extract (or 1 teaspoon vanilla bean paste or 1 vanilla bean, split and scraped)
1 tablespoon almond extract
1/8 teaspoon smoked paprika
2 cups sugar (or less or more depending on how sweet you want your marmalade)
1 tablespoon pectin
Dough:
2 3/4 cups all purpose flour
1/4 cup sugar
1 teaspoon salt
2 1/4 teaspoons yeast
1/4 teaspoon smoked paprika
3/4 cup non dairy milk (I used almond milk)
4 tablespoons vegan butter (I like Melt brand)
1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water) *If you don’t have flax meal you can use an egg, but then they’ll no longer be vegan
Icing:
2 cups powdered sugar
1/4 teaspoon smoked paprika
1 tablespoon grapefruit marmalade
1 tablespoon vegan butter, melted
1 teaspoon vanilla
2 tablespoons non dairy milk (I used almond milk)
Day 1:
Marmalade prep:
Pour water, zest, grapefruit flesh, paprika, and vanilla into a pot and bring to a boil (I use a large one, so that it doesn’t spit out of the pot once the boil begins.)
Once the mixture is boiling, reduce heat to medium low and allow to simmer until mixture is reduced by about half.
Stir in sugar, bring to boil
Once the sugar is completely dissolved, add in pectin. Allow to low boil until mixture begins to thicken.
Place marmalade in a heat proof container and allow to cool completely.
** You will NOT use the entire recipe for the rolls.
Day 2:
Making the rolls:
Turn oven on warm, low temperature setting (think 150˚ F) or proof setting. Boil some water. Pour into an oven safe container (cake pan, etc) and place inside oven on the bottom rack.
Make flax egg, put flax meal and water into a small bowl, mix, and let sit while prepping the next parts.
In a large boil (I used a standing mixer) whisk flour, sugar, salt, yeast, and paprika
Combine milk and butter together in a small pot. Heat until butter melts, do not boil.
Pour milk mixture into the dry ingredients, stir flax egg, and add it to the bowl as well.
Mix until a soft dough forms.
Turn dough out onto a lightly floured surface, and knead for about 3 minutes. Place dough into a slightly greased bowl, place a damp towel over the bowl, and place inside the oven. (*If using the warm setting on the oven/ turning the oven to a low setting, turn the oven off BEFORE you place the dough inside.)
Allow dough to sit for about 10 minutes.
Roll the dough out, on a slightly floured surface, into a 14 x 8 inch rectangle.
Spread a layer of marmalade onto dough
Roll up dough tightly, cut into 12 equal rolls
Arrange rolls in a slightly greased 9 inch square cake pan.
Remoisten the towel and loosely cover the rolls. Place them back into the warm oven to rise, for approximately 30 minutes
Remove rolls from oven. Turn oven on to 375˚ F
Bake rolls for approximately 25-30 minutes, until golden brown on top.
Icing:
While rolls are baking, mix together icing ingredients
Uniced, I think they would also be delicious with just melted butter on top.
Once the rolls are finished, remove them from the pan. The marmalade makes them sticky and you don’t want them to get stuck in the pan. You can allow them to cool, or if you’re like us, eat them warm. Either way ice them, then enjoy!!!
Iced.