Serious Eats: Recipes

Bread Baking: Almond Rolls

[Photograph: Donna Currie]

These rolls have a layered dough, sort of like croissants, but they're as easy as pie crust. Or, if you think pie crust is difficult, disregard that last sentence. They're pretty easy, considering the result.

This dough is actually pretty hard to mess up. If you process the butter too much or let it get too soft during the rolling, it will incorporate more into the dough and you'll end up with a sweet, buttery soft dough with lovely layers. It won't be as flaky as one where the butter was kept chilled and stayed separate from the dough, but neither result is bad.

Tips on Making this Recipe...
by hand-kneading »
in a stand mixer »
with a food processor »

Almond filling can be found at most supermarkets. It's been sold since I was a kid. It's the flavor that I remember from bakery almond confections way back when. I've tried some boutique brands of almond spreads, but they just aren't the same as the old-fashioned grocery store brand.

If you don't like almonds, you can substitute your flavor of choice. These would be nice with a simple sprinkle of cinnamon or a nice dollop of thick jam in the center.

And if you really like almonds, you could sprinkle some on top, after the eggwash.

While these were very tempting right after they came out of the oven, I actually liked them better after they cooled completely. While they were warm, the filling seemed a bit too sweet for me. After it cooled, it was just right. But you be the judge. Just let them cool a little before you tear into them. That filling can be very hot.

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