Under a Red Roof

Dough:

1 T active dry yeast

1 T sugar, divided

3/4 cup almond pulp

1/2 cup milk

1/4 cup (4T) butter

2 eggs, at room temperature

4 1/2 – 6 cups flour (675 – 900 grams, if you’re weighing)

Filling:

2 T melted butter

1 C brown sugar

1/2 cup almond pulp

1 T cinnamon

1/4 C golden syrup – Lyle’s is what I use, but you could substitute corn syrup for a less tasty result

Dough: Put one cup of warm water into a large bowl, and add the yeast and a big pinch of the sugar. Let sit until it gets foamy. If it doesn’t get foamy, your water may have been too hot, or your yeast is dead.

Meanwhile, put the almond pulp, milk, and butter into a small pot, and heat until everything is warm but not hot (no killing the yeast!), and the butter is melted. Add the eggs, and mix until combined. Add to the yeast mixture, along with three cups (450g) of flour, and stir until combined. Add flour, 1/2 cup at a time, until you have a soft, slightly sticky dough. Knead on a floured surface until it is smooth and elastic. Return to the bowl, cover with a tea towel or loose fitting lid, and let rest for about an hour, until doubled in size.

Filling: With the exception of the butter, combine the ingredients in a bowl, stir until well mixed. Set aside.

Divide dough in half, and roll each piece on a lightly floured counter. Depending on how you like your rolls, go really long and thin, which is what I do, or a 14″ square for a more typical style. Brush half of the melted butter on the rolled dough. Spread half of the filling over top. Roll up jelly-roll style. Repeat with second half of dough and filling.

Using a very sharp knife, cut each roll into six-ten even slices. Place in greased 13×9″ pan(s). Cover loosely, and let rise for 30 minutes. Or, you can do this entire process in the evening, and put your sliced rolls in the fridge to rise overnight. If you do this, let them get to room temperature for about an hour before putting them into the preheated oven in the morning.

Bake at 350 degrees for 20-30 minutes, until golden. If you like, drizzle with a powdered sugar and whipping cream/milk glaze once cool enough to touch. Enjoy!