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Jelly Belly Rolls
Get creative with any and all flavors of jams or jellies.
1-1/2 to 2-1/4 hours
1/4 cup warm water (100° to 110°F)
1 teaspoon sugar
2 envelopes Fleischmann's® Active Dry Yeast
1 cup milk
1/2 cup butter, cut in chunks
1/2 cup sugar
1/4 teaspoon salt
5-1/4 to 5-3/4 cups all-purpose flour
1/4 cup butter, melted
1/2 cup favorite jelly OR jam (or various favorites)
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons milk
Combine warm water and 1 teaspoon sugar in a large mixing bowl. Add yeast; let stand until foamy, about 5 minutes. Heat milk and butter until warm (100° to 110°F, butter does not need to melt). Add milk mixture, eggs, sugar, salt and 2 cups flour to yeast mixture. Beat 3 minutes with electric mixer. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 to 1-1/2 hours. Punch dough down. Divide into 24 small balls.
Grease 3 baking sheets. Roll each ball into a 15-inch rope. Loosely coil each rope into a circle, tucking ends under. Cover and let rise in warm area until light and doubled in size, about 30 to 45 minutes.
Preheat oven to 325°F.
Uncover dough. Carefully brush rolls with half of the melted butter. Make deep thumbprints in center of each roll; fill each with 1 teaspoon jam.
Bake for 20 minutes or until golden brown. Immediately remove from pan; brush a second time with remaining butter. Cool slightly on wire rack.
In small bowl, blend powdered sugar, vanilla extract and enough milk for desired drizzling consistency. Drizzle over warm rolls.