Sweet Santa Rolls

  • Serves: Makes 16 rolls
  • Baking Temp (degrees F): 350
  • Views: 6630
  • Comments: 1




We thought it would be fun to develop an exclusive recipe tutorial for our members so you could make these darling little Sweet Santa Buns for Christmas time. The dough is lightly sweet and fluffy and it is accented by a crunchy cookie topping. Your kids will love them! They are great to serve for breakfast on Xmas morning!
BREAD RECIPE HELP

INGREDIENTS 
Sweet Santa Rolls Bread Dough:
3 3/4 unbleached all-purpose flour, plus more, to adjust dough texture; spoon into dry measuring cup and level to rim
1/2 cup sugar
1/4 teaspoon salt

2 1/4 teaspoons (one, 1/4 ounce package) Active Dry Yeast

1 cup whole or 2% milk, warmed in the microwave to about 110 to 115 degrees F
2 large eggs, lightly beaten, at room temperature

3 tablespoons unsalted butter, softened but NOT greasy or melted

Sweet Santa Rolls Vanilla Cookie Topping Dough:
1 cup minus 2 tablespoons unbleached all-purpose flour; spoon into dry measuring cup and level to rim
1/2 teaspoon baking powder
pinch of salt

3 tablespoons unsalted butter; can be cold
1/4 cup sugar

1 large egg yolk
1 teaspoon whole or 2% milk
1/2 teaspoon vanilla

Sweet Santa Rolls Red Cookie Topping Dough:
1 cup minus 2 tablespoons unbleached all-purpose flour; spoon into dry measuring cup and level to rim
1/2 teaspoon baking powder
pinch of salt

3 tablespoons unsalted butter; can be cold
1/4 cup sugar

1 large egg yolk
1 teaspoon whole or 2% milk
1/2 teaspoon vanilla

6 drops Super Red gel paste food coloring

Finishing Touches:
2 tablespoon sugar, divided

To finish the faces, you will need:
32 BROWN Sixlet Candies 
16 RED Sixlet Candies

Egg Glaze:
1 large egg
1 tablespoon water

Equipment:
2 1/2-inch fluted round cookie cutter
3/4-inch fluted round cookie cutter
3-inch square cookie cutter

INSTRUCTIONS
STEP I: MAKE THE SWEET SANTA ROLLS BREAD DOUGH

1. After measuring, sift together the flour, sugar and salt into the mixer bowl.

2. Add the yeast, then clamp the bowl onto the stand mixer, fitted with a paddle attachment. Turn mixer on low to combine the ingredients.

3. Add the lightly beaten eggs to the warmed milk and quickly whisk together.

4. With the mixer on low, add the milk mixture in a slow steady stream at the side of the bowl. Beat until combined.


5. With the mixer on low, add the 3 tablespoons softened butter, one right after another. Continue mixing on low speed, mix for about 3 minutes, until a sticky dough forms.

6. Switch the mixer attachment to the dough hook.


7. Increase speed to medium, and knead the dough for 5 minutes. While kneading, continue adding flour, very slowly, one tablespoon at a time - up to 1/4 cup at most.

Wait a minute or so in between flour additions because it takes time for each one to be incorporated into the dough.

Stop adding flour when the dough STARTS to make a slapping sound on the side of the bowl.

8. The finished kneaded dough should pull away from the sides of the bowl, and wrap itself around the dough hook.

9. Then, scrape the dough into a large bowl that has been sprayed with cooking oil spray or lightly greased with oil.
Do not tear at the dough or break it apart while doing so.
Turn dough over, to oil the entire dough ball.

Then, cover the bowl tightly with plastic wrap and set aside so the dough can rise in a warm place, for one hour, or until ALMOST doubled in bulk.


STEP II: MAKE THE VANILLA AND RED SWEET SANTA ROLLS COOKIE TOPPING DOUGHS
While the Sweet Santa Rolls dough rises, make the cookie toppings for them.
VANILLA COOKIE DOUGH TOPPING:
1. Sift together the flour, baking powder and salt into a small bowl.

2. With the mixer fitted with a paddle attachment, beat the butter at low speed until it is softened.

Then, add the sugar at the side of the bowl. Mix on medium low until the ingredients are combined.


3. Add the milk, vanilla, to the egg yolk in a small bowl, and stir with a fork until combined.

4. Add the egg / milk mixture to the butter / sugar mixture in the mixer bowl, and beat on medium low until combined.

Scrape down the sides of the bowl and mix on low, once again, until mixture is uniform.


5. Add flour and mix on low until combined. Stop the mixer once and scrape down sides of the bowl.


6. Continue to mix on low until all of the flour is incorporated. Do not overmix.

7. Unclamp the mixer bowl from the mixer. Lightly knead the Vanilla Cookie Topping Dough in the bowl until it forms a cohesive mass.

8. Scrape the Santa Rolls Cookie Topping Dough out onto a piece of plastic wrap and press it into a disk and wrap it.
Place it in the refrigerator to chill until needed in STEP IV. 

RED COOKIE DOUGH TOPPING
1. Sift together the flour, baking powder and salt into a small bowl.

2. With the mixer fitted with a paddle attachment, beat the butter at low speed until it is softened.

Then, add the sugar at the side of the bowl. Mix on medium low until the ingredients are combined.


3. Add the milk, vanilla, to the egg yolk in a small bowl, and stir with a fork until combined.

4. Add the red food coloring to the milk / egg yolk mixture and combine.


5. Add the egg/milk mixture to the butter/sugar mixture in the mixer bowl, and beat on medium low until combined.

Scrape down the sides of the bowl and mix on low, once again, until mixture is uniform.


6. Add flour and mix on low until combined. Stop the mixer once and scrape down sides of the bowl.

7. Continue to mix on low until all of the flour is incorporated, scraping down the bowl once. Do not overmix.
Unclamp the mixer bowl from the mixer. Lightly knead the Vanilla Cookie Topping Dough in the bowl until it forms a cohesive mass.


8. Scrape the Red Cookie Topping Dough out onto a piece of plastic wrap and press it into a disk, and wrap it in the plastic.
Place it in the refrigerator to chill until needed in STEP IV.

STEP III: SHAPE THE SWEET SANTA BREAD ROLLS DOUGH 
1. After the Santa Bread dough, from STEP I, has risen until almost doubled in bulk, turn it out onto a lightly floured surface.

2. Divide it into 16 equal portions: To divide the dough, weigh the entire piece of dough, making sure you zero out the weight of the bowl. 
SARAH SAYS: Every baker's dough will weigh differently, depending on your flour's water absorption amount, amount of mixing, yeast and environment, etc.
Divide the weight by 16 to determine how much each dough portion should weigh.
Then, with a bench scraper or a sharp knife, cut straight down to section out each dough portion; do not tear or pull at the dough. Weigh each portion.
Keep each dough portion and the main dough loosely draped with plastic wrap on a lightly floured surface while working.

If you need to add to the dough portion, simply cut a small piece from the main dough, and simply press it onto the dough portion; do not knead the pieces together.


3. Pinch the edges of each dough portion underneath to form a ball, then roll the ball under your palm to create a uniform shape.




4. Roll the dough into a teardrop shape, then press it down, to flatten it.
Use the side of your hand to make the shape uniform on both sides.
Transfer the shaped dough to a parchment or silpat lined baking sheet.
Put 9 rolls on one sheet, and the remaining 7 on another, making sure to leave enough space in between the rolls for rising.







5. Lightly spray the bread rolls with cooking oil spray. Drape the rolls loosely with plastic wrap and let them rise for 30 minutes in a warm place.

STEP IV: ADD THE SANTA ROLLS COOKIE TOPPING TO THE SHAPED ROLLS. BAKE THE ROLLS. FINISH DECORATING EACH FACE.
Heat the oven:

1. Position the oven shelf in the middle of the oven and heat oven to 350 degrees F for a good 30 minutes before baking the rolls. Remove plastic wrap from the baking sheets.

Cut-out the Santa Rolls Cookie Topping Dough Shapes:
1. Remove the Sweet Santa Rolls Vanilla Cookie Topping Dough from the refrigerator. Roll out the Vanilla cookie topping, to a little less than 1/4-inch thick, on a lightly floured surface.

2. Sprinkle the rolled out dough with one tablespoon of sugar, then spread it evenly over the surface with your hand.


3. Using a 2 1/2-inch fluted round cookie cutter, cut out 16 circles. One will be placed on each Santa Roll for the beard.
Set aside on a parchment paper-lined baking sheet, and cover loosely with plastic wrap.

5. Using a 3/4- inch fluted round cutter, cut out 16 circles. These will be placed on the pompom on the end of each Santa Roll hat.
Reroll the scraps, if necessary.

Set aside on a parchment paper-lined baking sheet, and cover loosely with plastic wrap.

6. Remove the Sweet Santa Rolls Red Cookie Topping Dough from the refrigerator. Roll out the Vanilla cookie topping, to a little less than 1/4-inch thick, on a lightly floured surface.
Sprinkle the surface with the remaining tablespoon of sugar, and spread it over the surface with your hand.


7. Cut out 8 squares of dough, using a 3-inch square cookie cutter.
Reroll scraps, if necessary.

8. Cut each square in half, on the diagonal, making 16 triangles. These will be the Santa hats.

Form the Santa face and hat Santa Rolls Cookie Topping Shapes:
1. Beat the egg with the water to make the Egg Glaze. Then, brush the rolls LIGHTLY with the glaze.

2. Make Santa's beard: Place a Vanilla Cookie Topping Dough 2 1/2-inch fluted circle on the wide end of each Santa Roll and gently press it, to adhere.  
Repeat with the rest of the rolls.

3. Make Santa's hat: Place one of the Red Cookie Topping Dough triangle shapes on the narrow end of the Santa Roll, point end up, and press gently to adhere. 
Repeat with the rest of the rolls.

4. Make Santa's hat pompom: Paint a little of the egg wash on the top end of the Santa hat and adhere one of the small fluted circles, to make the pompom on the end of Santa’s hat.
Repeat with the rest of the rolls.


5. Make the indentations for Santa's eyes: With a floured chopstick, press straight down, just under the hat, to create indentations for the eyes of the Santa Roll face.

Make the indentations for Santa's nose: Re-flour the chopstick, then make another indentation just above the beard, and in between the eyes. This will be Santa’s nose.




Cute!

Bake the Santa Rolls. Finish decorating each face.:
1. Bake the Santa Rolls for 17-18 minutes, or until golden brown.

2. WHILE THE ROLLS ARE STILL HOT, press one red Sixlet in place for the nose and add two brown Sixlets for the eyes.
When the rolls are hot, the dough will be soft, and you can easily press the candy into place. The heat from the roll will melt the candy into place.






3. Removed finished rolls from the baking sheet, and cool on a wire cake rack.

STORAGE
Store at room temperature in a closed container for up to three days. Rewarm at 300 degrees F briefly if stored for over two days.



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