Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Italian Rum Raisin Rolls




Source of Recipe


Internet


List of Ingredients




1 tablespoon dry active yeast
3 tablespoons warm milk -- no hotter than 105
degrees
1 tablespoon sugar
1 cup ricotta cheese
2 eggs
6 tablespoons butter ( 3/4 stick) -- very soft
Grated rind of 1 orange -- colored part only
1 cup raisins
3 cups unbleached all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/4 cup blanched almonds -- very finely chopped
Egg wash: 1 beaten egg yolk

GLAZE:
1 cup powdered sugar
1 tablespoon soft butter
2 tablespoons dark rum -- (2 to 3)



Recipe



Line 1-2 baking sheets with parchment paper. Fifteen minutes before baking, preheat oven to 400 degrees.

1. In a small bowl, dissolve yeast, milk and sugar; set aside for 10 minutes.

2. In a medium bowl, whisk ricotta, eggs, butter, orange rind and raisins.

3. In the large bowl of a free-standing electric mixer place flour, sugar, salt and almonds. Mix together and make a well in center. Add yeast mixture and ricotta mixture to well. Using the dough hook attachment of mixer, knead the dough on medium speed until it is smooth and pulls away from sides of bowl (about 7-8 minutes).

4. Place dough in a large bowl. Cover dough with plastic, pressing plastic against the dough so a skin won't form. The plastic will rise along with the dough. Let rise in a draft-free location for 45 minutes to 1 hour, or until doubled in volume.

5. On a lightly floured work surface, divide dough into 12 (2-inch) spherical rolls. Place on prepared baking sheets, leaving a 2-inch space between rolls for rising and baking. Cover with plastic wrap and let rise for 30 minutes. Brush rolls with egg wash.

6. Bake in middle rack position for 20-25 minutes or until golden brown. Cool 15 minutes before glazing.

7. Prepare glaze. Combine powdered sugar, soft butter and rum. Stir until smooth. Drizzle in thin, crisscrossing lines over rolls before serving.