Jellied Sweet Rolls

The Dough

1 1/8 cup of lukewarm water
3 cups all purpose flour
5 tablespoons unsalted softened butter
2 1/2 teaspoons instant yeast
3 tablespoons sugar
1 1/4 teaspoon salt
1/4 cup powdered milk
1/2 cup instant mashed potatoes

• Mix everything together in one big bowl. If using a stand mixer, mix for 7 to 9 minutes. If mixing by hand, the dough should form a nice smooth ball. I used my mixer. The dough should clean the sides of the bowl with only a little bit sticking to the bottom.

• Place the dough into a greased bowl. Cover and let rise at room temperature until almost double in size. This should take about an hour.

• Grease two 9" round cake pans, or I used one large deep dish pizza pan. 

• After the dough has risen, remove to a lightly greased work surface. Pat the dough gently into a 16"x12" rectangle. No rolling pin is needed. This is a soft tender dough. 

• Slather with the fruit jelly filling of your wishes. I used my homemade "Wild Woman Jelly" that consisted of all of the leftover fruit from jelly making one day.  Use your favorite jelly. Leave a one inch space at the long side of the roll plain... with no jelly.
  

Mister called me a wild woman for making so much jelly in one day thus the jelly became my namesake. Blueberry, strawberry, cherry and peaches cooked together nicely to make a good mixed fruit flavor jelly.

• Roll the dough the long way, rolling towards the edge with no jelly. Pinch the edge of the dough where it meets together. You will have a 16" long log.
• Slice the log into 16 pieces. I found this a little tricky because the dough is so soft and soupy- like. Fear not, even if the rolls look shabby going into the pan, the second rise time will even things out a bit. Maybe next time around, I will shoot for perfect. Today, I was shooting for accomplishment.
• Place 8 rolls in each pan or all of them into one big pan.
• Cover, let rise again until puffy and risen together and crowding. This should take about 45 minutes.
• Preheat oven to 350 degrees
• Bake the rolls until golden brown around the edges and turning golden across the center 25-30 minutes.

Remove the rolls from the oven and turn them out to cool on a wire rack. Use your favorite icing as a drizzle. Icing just only the rolls to be eaten right away. Otherwise follow directions below.

Cool completely with no icing. Wrap and keep at room temperature for several days and only frost them as you need them. I think a quick pop in the microwave would be great.

My Drizzled Icing

1 1/2 cups powdered sugar
1 1/2 tsp. white vanilla
4-7 tablespoons of fresh squeezed lemon juice

Use milk, or water or orange juice. Just about any liquid will work. I just liked the tangy lemon flavor against the sweet jelly.

The garage construction crew will have a treat waiting for them in the morning.