Monday, October 4, 2010

Bread Machine Jam Rolls

After a very long hot day of white water rafting in Riggins, Idaho this summer we stopped by the Fiddle Creek Fruit Stand. This part fruit stand, part grocery store is packed full of nostalgia. A family run place, it looks like it's been passed down forever.

Out of school for the summer, three small girls helped their grandfather at the cash register while he tended to customers, answered questions and introduced us to local items, proudly offering tastes of recently arrived crops.

It made me a bit teary eyed to think that this piece of our past is nearly extinct. With super markets and big food, everything feels a bit on the impersonal side. I couldn’t help but wonder, “What kind of progress have we really made?” as I walked past several hues of lilacs and thornless raspberry plants for sale.

I purchased some plums, but wanting something to remember the place by I grabbed a couple jars of Fiddle Creek’s homemade Blackcap Jam. Blackcaps, if you haven’t had them yet, are luscious little black raspberries.

Since then, I’d been miserly enjoying it and finally decided to splurge and make these old-fashioned breakfast rolls. I felt it fit the store. Homemade and special. Well, with a little help from my bread machine they were homemade!

Bread Machine Jam Rolls Printer Version
I used Blackcap jam, but any good quality jam or marmalade will work in these rolls.

Dough
1 cup warm milk (110 degrees F)
1/3 cup butter, melted
1/2 cup granulated sugar
2 eggs, slightly beaten
1 teaspoon salt
4 1/2 cups bread flour
2 1/2 teaspoons active dry yeast

Filling
1/4 cup butter, softened
Slightly heaping ½ cup good quality jam, stirred

Topping
1/4 cup butter, melted and cooled to room temperature
Granulated sugar for sprinkling, optional

Directions
1. Warm the milk in the microwave for 30 to 45 seconds until very warm to the touch. Place the milk, melted butter and sugar in the bread machine and stir to combine. Let sit for 15 to 20 minutes or until liquid reaches room temperature.

2. Stir in the eggs and salt. Add the flour and place the yeast on top of the flour. Select the dough cycle and press start.

3. Butter a 9x13 inch pan; set aside. Roll dough into a 16x21 inch rectangle. Spread dough with 1/4 cup butter then spread jam over the butter. Roll up dough to make a long log and slice it in half, then slice each piece in half again. Cut each of those quarters into 3 slices.

4. Place rolls in the pan seam side toward the other rolls. Gently brush rolls with melted butter on the tops and sides. Sprinkle with sugar if desired. Cover with plastic wrap or a tea towel and let rise in a warm place for 30 minutes.

5. Meanwhile, preheat the oven to 400 degrees. Bake rolls for 16 to 18 minutes until golden brown.

Pictures and recipe by Laura Flowers


14 comments:

Pink Little Cake said...

Hi Laura,

When I move back to Costa Rica you have to come and visit. We still have this little family run stores. Now, is there any way I can do these without a bread machine and using regular jam?

Tiffiny Felix said...

I must not get out much, but I've never heard of jam rolls. What a great idea :) Yum!

The Cooking Photographer said...

Kathia I will be visiting you!

You don't have to make these in the bread machine. Just make them like normal cinnamon rolls first letting the butter and milk cool before adding the rest of the ingredients together. Then knead the dough well. Let it rise in a warm place in a lightly oiled bowl covered by plastic wrap or a tea towel. Once doubled, punch it down and follow the rest of the instructions for rolling.

Laura

The Cooking Photographer said...

Thanks Tiffiny!

joy the baker said...

holy smokes! i may have to make a special trip to may parents' house to use their bread machine on this one. these look too good!

A Year on the Grill said...

Bread machine for dough... love it (not for baking, but the dough yes!)

And there are little treasures like that everywhere... just a little hard to find sometimes. Hope yours is around a long time

Dave

Monet said...

These sound and look delicious. I've never thought of spreading jam instead of doing my typical cinnamon and sugar routine...great twist on a traditional cinnamon roll. And I loved the anecdote at the beginning of your story...it made me nostalgic for a past I never even lived. Thanks for sharing!

The Southern Cookbook said...

I know the feeling wondering where all our down home mom and pop stores are. So sad! I so loved that feeling of walking in those stores, they a few and far in between here. Your rolls look amazing!

Joanne said...

I really love that old-school feeling as well. The only place I ever still experience it is in Montauk, basically at the tip of Long Island. And it's lovely.

You definitely paid some serious homage to that mom and pop store. These look glorious.

notyet100 said...

looks so yum i gonna try this,..

Lisa said...

These look delicious. They would be a great change from the regular cinnamon rolls.

Sue said...

I've never heard of jam rolls(or blackcaps), but I really want to make some of these with my homemade apricot jam:) You're full of good ideas, Laura!

Chef Fresco said...

YUM!! These look soo good! Definitely bookmarking for a special brunch occasion. =)

Tia said...

such a nice, easy change from cinnamon rolls. thanks for the idea!

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