Monday, June 7
Grapefruit Gooey Rolls
Is it grapefruit season or what? I know here in Texas it is and I am loving it. This past week it was on sale at my favorite grocery store- 10 for a dollar! We are definitely stocked up and I am having fun coming up with some creative ways to use them! It's crazy to think that before P and I got married I didn't think I liked grapefruit, now we eat them daily! :) He has rubbed off on me...
I got the idea of Grapefruit Rolls from a Lemon Roll recipe. I was really concerned that the grapefruit flavor wouldn't come out in the sweet rolls but, P said it is definitely apparent. If your looking for something different than regular ole cinnamon rolls...try these out!
Grapefruit Gooey Rolls
Recipe adapted from Apartment Therapy The Kitchen
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast
3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 grapefruit, zested
Sticky Grapefruit Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
1 grapefruit, zested and juiced *
3 tablespoons unsalted butter, very soft
2 tbs of grapefruit juice
1 cup powdered sugar
1. In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and grapefruit zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
2. Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand (see this video for explicit instructions) for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
3. Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.
4. In a small bowl, mix the sugar with the nutmeg and ginger, then work in the grapefruit zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1/2 grapefruit. (Reserve the juice of the second grapefruit for the glaze.)
5. Lightly grease a 13x9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches. Spread evenly with the softened butter, then pour and spread the grapefruit-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.
6. Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
7. Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
8. While the rolls are baking, prepare the glaze. Mix the grapefruit juice and blend and the powdered sugar and mix until smooth.
9. When the rolls are done, smear them with the glaze. Serve while warm.
There is more grapefruit goodness to come...I promise!