Vanilla Cream Rolls Recipe

Description:
Vanilla cream rolls are light, fluffy pastries filled with a rich and creamy vanilla custard. They are perfect for tea-time treats, festive occasions, or simply to satisfy your sweet cravings. With a golden, flaky exterior and a velvety smooth filling, these rolls are sure to be a hit with everyone.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 packet (2¼ teaspoons) active dry yeast
• ¾ cup warm milk (110°F/45°C)
• 1 large egg (room temperature)
• 4 tablespoons unsalted butter (softened)

For the Vanilla Cream Filling:

• 2 cups milk
• ½ cup sugar
• ¼ cup cornstarch
• 4 egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For Garnish:

• Powdered sugar (for dusting)
• Fresh berries (optional)

Instructions:

1. Prepare the Dough:

1. In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. In another large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter.
3. Mix until a dough forms. Knead for about 8-10 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.

2. Make the Vanilla Cream Filling:

1. In a saucepan, heat milk until just warm.
2. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
3. Slowly pour the warm milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
5. Remove from heat, stir in butter and vanilla extract. Let it cool completely.

3. Shape and Bake the Rolls:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Punch down the risen dough and divide it into 10-12 equal portions.
3. Roll each portion into a rectangle and spread a spoonful of the cooled vanilla cream filling.
4. Roll them up tightly and place them seam-side down on the baking sheet.
5. Cover and let them rise for about 30 minutes.
6. Bake for 15-20 minutes until golden brown.

4. Serve:

• Allow the rolls to cool slightly, then dust with powdered sugar.
• Serve with fresh berries for an extra touch of elegance.

Tips:

• Make sure the milk is warm but not too hot when activating the yeast, as high temperatures can kill the yeast.
• For a richer flavor, add a tablespoon of heavy cream to the vanilla filling.
• Store leftover rolls in an airtight container at room temperature for up to 2 days.
• Reheat in the microwave for a few seconds for a fresh-out-of-the-oven taste.

Servings:

• Makes 10-12 rolls

Nutritional Information (Per Roll):

• Calories: ~250
• Carbohydrates: 35g
• Protein: 5g
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 150mg
• Sugar: 12g

Benefits:

• Eggs provide protein and essential vitamins.
• Milk is a great source of calcium and vitamin D.
• Homemade custard is free from artificial additives and preservatives.

Q&A:

Q: Can I make the dough ahead of time?

A: Yes! You can prepare the dough the night before and let it rise slowly in the refrigerator. Just allow it to come to room temperature before shaping and baking.

Q: Can I freeze the vanilla cream rolls?

A: Absolutely! Freeze the unbaked rolls after shaping them. When ready to bake, allow them to thaw and rise before popping them in the oven.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can substitute with an equal amount of instant yeast. No need to activate it in warm milk—just mix it directly with the dry ingredients.

Q: How can I make them gluten-free?

A: Use a gluten-free all-purpose flour blend designed for yeast baking. Adjust the liquid as needed since gluten-free flours can absorb moisture differently.

These Vanilla Cream Rolls are sure to impress! Enjoy them warm with a cup of tea or coffee for a delightful treat. If you try the recipe, let me know how it turns out!