Peach Sweet Rolls
These rolls…I don’t even know where to begin. These are dedicated to my sweet sister who loves food as much as I do – and agrees to be my taste tester whenever I need one. Today was such a day that I invited her over to lunch so our kids could play, we could rely on one another for some free therapy and a good amount of laughter, and I could cook for everyone. Lunch was good, but these beauties were the star. I also think they were sweeter because of the fellowship we shared before we devoured them.
We each enjoyed one. Then my nephew didn’t eat all of his, and my sister quickly grabbed it and said “I’ll eat it!” Not 30 seconds later, my older did the same, and I shamelessly ate a second as well.
They’re sweet, without being overly sugary; moist and smell exactly how a sweet roll should smell. The peaches are a great addition outside the usual ingredients of a sweet roll. I am beyond excited to share this recipe with you – and hope that you will bake them to share with someone you love to be near as well – be it friend or family. Happy baking!
For the Dough
- 1 1/4 cup warm water (be careful it isn’t hot to ensure you don’t kill the yeast)
- 1/4 cup raw organic honey
- 1/4 cup extra virgin olive oil (I used California Olive Ranch)
- 1 packet quick rise yeast
- 1 egg
- 4 cups unbleached AP flour, sifted (I used King Arthur)
For the Filling
- 4-5 small to medium sized peaches, skinned and pureed (yields about 3/4 cup)
- 3 tbsp brown sugar
- 2 tbsp organic butter
For the Icing
- 1/2 cup powdered sugar
- 2-3 tbsp whole milk (start with 2 tbsp as you want it to be thick, add the 3rd only if needed)
Method:
- In your Kitchen Aid mixer, fitted with the hook attachment, add the water, honey, olive oil and yeast. Let sit for 5 minutes to activate the yeast so that it bubbles or foams.
- Add the egg and mix. Sift the 4 cups of flour into the bowl and turn the mixer on to speed 3. Let the hook knead the dough for 5 minutes. Remove the dough from the bowl and lightly oil the bottom. Return the dough to the bowl and cover with a towel for 1 hour until the dough doubles in size.
- After the dough rises, turn the oven on to 350.
- Skin, cut and puree the peaches and set aside in a bowl.
- Generously flour a clean surface large enough to roll out the dough to a rectangle slightly larger than 10×14. Prior to rolling the dough, punch the center of the dough to remove any air.
- After rolling, spread the butter across the dough, followed by half the pureed peaches. Sprinkle the brown sugar atop the peaches.
- Begin at one end of the dough and begin rolling horizontally in a fairly tight method. (Note, some of the pureed peaches and brown sugar will ooze out the sides and end as you roll. Save this for topping the rolls!)
- Using a sharp knife, cut 1″ sections of the rolled dough and place in a greased 9×12 pan. The recipe yields 12 rolls. Add the remaining peach puree (and any that oozed out) atop the rolls and cover to let rise 15 minutes.
- Bake for 25 minutes & cover the hot rolls with the icing. Serve immediately or cover and enjoy within 2 days (if they last that long!)
