Description
These delightful sweet rolls feature a tender, golden-baked dough, generously coated with a smooth, creamy vanilla icing that cascades down the sides. Each roll is elegantly crowned with a vibrant maraschino cherry, adding a touch of fruity sweetness and a festive visual appeal. The soft texture of the bun complements the rich, sweet glaze, creating a balanced and satisfying treat.
Ingredients
- 3 Tassen Mehl
- 1 Teelöffel Kristallzucker
- 1 Ei
- 3 Esslöffel Milch oder Sahne
- 12 Maraschino-Kirschen
Instructions
- In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
- Add the remaining granulated sugar, egg, melted butter, and salt to the yeast mixture. Whisk until well combined.
- Gradually add 3 cups of the flour, mixing with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more flour a tablespoon at a time if the dough is too sticky, until it is smooth and elastic.
- Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Once risen, gently punch down the dough. Divide it into 12 equal pieces. Shape each piece into a smooth, round roll.
- Place the rolls on a parchment-lined baking sheet, leaving some space between them. Cover loosely and let rise again for 30-45 minutes, or until visibly puffy.
- Preheat oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown.
- Remove from oven and transfer to a wire rack to cool completely before icing.
- While the rolls cool, prepare the icing: In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk or cream, and vanilla extract until smooth. Add more milk/cream a teaspoon at a time if a thinner consistency is desired.
- Once the rolls are completely cool, generously spoon the icing over each roll, allowing it to drip down the sides.
- Place one drained maraschino cherry on top of each iced roll. Serve immediately or store in an airtight container.
Notes
Ensure your milk is at the correct temperature for yeast activation; too hot will kill it, too cold will slow it down.
Do not over-flour the dough during kneading; a slightly sticky dough will result in a more tender roll.
Allow the rolls to cool completely before icing to prevent the icing from melting and becoming too thin.
For an extra rich flavor, use heavy cream instead of milk in the icing.
These rolls are best enjoyed fresh, but can be stored at room temperature in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280 kcal
- Fat: 5g
- Carbohydrates: 55g
- Protein: 5g