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Easy And Uber-Tasty English Muffin Jam Rolls - Makes 12

Easy And Uber-Tasty English Muffin Jam Rolls - Makes 12

dessertrecipes
Today we will show you how to make rich, sweet, and uber-soft English muffin jam rolls. The recipe is very versatile and quite easy to make. Even though this is a lengthy process, we can all but guarantee that this will be the new favorite weekend breakfast. The rolls are super tasty and can even be made and stored in advance. So, read on to learn how we make our English muffin jam rolls from scratch.
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Prep Time 3 hrs
Cook Time 30 mins
Total Time 3 hrs 30 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Silicone spatula
  • Stand mixer with dough hook, optional
  • Plastic Wrap
  • 9x13-inch baking dish
  • Rolling Pin
  • Offset spatula
  • cooling rack
  • Whisk

Ingredients
  

Ingredients for the dough

  • 4 cups cake flour
  • 4 teaspoons caster sugar
  • 1 1/2 teaspoons instant yeast
  • 1 teaspoon kosher salt
  • 1 cup lukewarm water
  • 2/3 cup plain double cream yogurt
  • 2 tablespoons salted butter, softened at room temperature
  • 1/4 cup cornmeal
  • 1/2 cup raspberry jam
  • 1/2 cup blueberry jam
  • 1 large egg, beaten
  • 1 tablespoon milk

Ingredients for the glaze

  • 2 cups powdered icing sugar, sifted
  • 4 tablespoons heavy cream
  • 1/2 teaspoon lemon juice

Instructions
 

  • Make the dough
    Add the cake flour, sugar, yeast, and salt into a large mixing bowl. Make sure that the ingredients are mixed together very well.
    Add the lukewarm water and yogurt to the dry ingredients. Using a silicone spatula, gently fold the ingredients together until they are just combined.
    4 cups cake flour, 4 teaspoons caster sugar, 1 1/2 teaspoons instant yeast, 1 teaspoon kosher salt, 1 cup lukewarm water, 2/3 cup plain double cream yogurt
  • Knead and rest the dough
    Next, knead the dough for roughly 20 minutes. The final dough should be completely soft and smooth. When you gently press into the dough, it should spring back within a couple of seconds.
    Place the dough in a lightly oiled bowl. Cover the bowl with plastic wrap. Then, leave it to rise at room temperature for 1 1/2 to 2 hours.
  • Shape the jam rolls
    Next, spread the softened butter all over a 9x13-inch baking dish. Then, dust it with cornmeal. Toss out any excess that doesn't stick to the layer of butter.
    On a cornmeal-coated surface, roll out your risen dough into a 20 by 10-inch sheet. It should be about half an inch thick.
    Spread the raspberry jam over half of the sheet. Then, spread the blueberry jam over the other half. Leave a half-inch border around the entire sheet of dough.
    Then, roll the dough into a tight log. Pinch the edge to create a seal. Then, slice the log into 12 even rolls.
    Stack the blueberry and raspberry rolls into your lined baking dish. Try to alternate between flavors.
    2 tablespoons salted butter, softened at room temperature, 1/4 cup cornmeal, 1/2 cup raspberry jam, 1/2 cup blueberry jam
  • Rest the shaped dough
    Once the jam-filled rolls have been stacked into your dish, cover the dish with plastic or saran wrap.
    Again, leave the rolls to rest at room temperature until they have doubled in size. This will take about an hour.
  • Bake the English muffin jam rolls
    Preheat your oven to 400ºF (200ºC). Brush the tops of the rolls with your egg wash (beaten egg and milk).
    Then, bake the Molly Yeh English muffin jam rolls for about 25 minutes. Check their progress. They will be done when the dough is completely cooked and the rolls are golden brown in color.
    Remove the rolls from the oven and allow them to cool at room temperature for 12 minutes.
    1 large egg, beaten, 1 tablespoon milk
  • Make the glaze
    Whisk together the icing sugar, heavy cream, and lemon juice in a large mixing bowl. Keep mixing until the glaze is completely smooth and creamy.
    2 cups powdered icing sugar, sifted, 4 tablespoons heavy cream, 1/2 teaspoon lemon juice
  • Assemble your English muffin jam rolls
    Once your rolls have slightly cooled and your glaze is finished, pour them over the rolls and serve them immediately.

Notes

To save some effort, you can knead the dough in a stand mixer using the dough hook. In that case, it will take about 12-15 minutes only. the dough will be ready once it pulls from the sides and it's soft and smooth.
You can use any jams that you'd like. We just chose a red berry jam (raspberry jam) that we like most and a blueberry jam. The different jams will really allow you to play around with different flavors.
The reason that Molly Yeh (and thousands of bakers) use cornmeal for a coating is that it gives a slightly crunchy texture and helps add a nice (unique) flavor. It also browns beautifully during baking. Overall, it's a must-try trick. But, if you don't have cornmeal, just use regular cake flour.
To make your glaze thinner, add more cream or milk. But, to thicken it up, you can add more powdered sugar. You can also leave it for a couple of minutes to thicken up.
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