These sweet rolls are a lifesaver and solace for my late Christmas dinner. Let me explain how this happened… You know us Germans celebrate Christmas Eve with a nice dinner before Santa arrives. This year I was craving for a crispy duck like my mom used to make. However this was a last minute decision and I was totally unprepared. Christmas eve morning I got up early, soaked some dried plums in brandy, for stuffing the duck later and headed to the grocery store. I had to fight for a parking space and a shopping card, nevertheless I came out empty handed. No luck at this market, but I couldn’t give up on this duck. So I tried the next hypermarket and then a grocery store without success. I already started to get concerned. Yes I can be stubborn, but I didn’t have a plan B either. On a parking lot of another supermarket, I did an emergency brainstorming and started to call the grocery stores nearby to save some time and gas. I can tell you, having an accent and talking to stressed out supermarket staff on the phone on Christmas Eve, isn’t funny at all. Finally a nice lady promised me a duck, and I drove a couple of miles to this shop to discover, that this bird was still frozen. On another day of the year I would probably freak out, throw myself dramatically on the ground, scream and stamp my feed. But not that day, Santa was watching me! At least this day everyone has to be nice, even me.
So I did all tricks to defrost the bird, but dinner (and gift unwrapping) had been very very late… and meanwhile I made this emergency sweet rolls to save us from starving. The batter comes together very quick and baking time is quite short. What I love most about these rolls, is how versatile they are. Think of them like 3/4 scone and 1/4 muffin. You can add any flavor you want, like cinnamon, orange zest or ground or crystalized ginger, you get the idea. I added some of the drunken plums that were supposed to end up in my duck and they came out great. For breakfast I recommend to leave out the booze, but that’s up to you…
- 200 g / 7 oz. Greek yogurt (0%)
- 90 g / 6 tablespoon melted butter
- 4 tablespoon vegetable oil
- 150 ml / ⅔ cup milk
- 100 g / 3.5 oz. granulated sugar
- 1 teaspoon vanilla extract
- ¼ tsp. fine sea salt
- 400 g / 14.1 oz. all purpose flour
- 3 teaspoon baking powder (aluminum free)
- 1 teaspoon baking soda
- 100 g / 3.5 ounces raisins, chocolate chunks, dried cranberries or whatever you can think of...
- Preheat your oven to 180 C / 355 F and line a baking sheet with parchment paper.
- Add all ingredients to a medium bowl and mix shortly just until well combined. If you use a handheld mixer you need the kneading hooks, but for a stand mixer are flat beater just fine.
- Roll up the dough into one big log, cut into 10 to 12 pieces and form balls, dust your knife and hands with flour. Or use a ice cream scoop to form the rolls.
- Set them the prepared baking sheet, leaving about 2.5 cm / 1 inch of space between each roll. Bake 20 minutes and let slightly cool on a wire rack.