Eggnog Sweet Rolls Recipe

Eggnog Sweet Rolls Recipe
Eggnog originated in England, and was at first enjoyed only by those who could afford milk and eggs – usually the wealthy estate owners who had farms. A rich mixture of milk or half and half, eggs, sugar, and spice (usually nutmeg), it was considered a special holiday drink, and brandy or Madeira was added. When the drink caught on in the US, rum was cheaper, so it became the norm as opposed to the more expensive liquors, although, in the southern United States, bourbon is the spirit of choice. The following Eggnog Sweet Rolls have the flavors of classic eggnog, and the glaze has a little bourbon to make it taste traditional. Feel free to substitute rum or rum flavoring if you prefer. The rolls are perfect for serving on Christmas morning or at a New Year's brunch.
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These rolls are easy, since the dough is made in the automatic bread machine. They are shaped like traditional cinnamon rolls, and the glaze is brushed on hot so it melts into the rolls. Yum!

24 Rolls

Dough:
1 1/4 cups commercial eggnog
1 egg
3 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons sugar
3 1/2 to 4 cups flour
1 1/2 tablespoons instant dry yeast

Filling:
1/4 cup soft butter
1/2 cup sugar
1/2 teaspoon freshly grated nutmeg

Glaze:
1/4 cup butter
1/4 cup commercial eggnog
2 tablespoons bourbon whiskey, or substitute rum
3 cups powdered sugar
1/4 teaspoon freshly ground nutmeg
  1. Place the dough ingredients in the order given into the pan of the automatic bread machine.
  2. Set the machine to the dough setting and start.
  3. Check the dough after about 10 minutes to make sure there is enough liquid or flour to make a soft dough; you may have to scrape the sides down.
  4. When the dough is finished, transfer the dough to a lightly floured pastry cloth.
  5. Roll it into a rectangle about 8" x 24".
  6. Spread the soft butter over the dough; sprinkle with the 1/2 cup sugar and grate the nutmeg over it.
  7. Starting with the long side, roll up tightly, pinching the dough to seal.
  8. Cut the dough into 24 1" slices and place on an 11 x 17" jellyroll pan that has been lined with parchment.
  9. Cover loosely with a dishtowel and let rise until doubled.
  10. Bake at 350° for 18-20 minutes or until golden brown.
  11. Remove from the oven and spread with the glaze.
  12. Glaze: Melt the butter, add the eggnog and whisky, and whisk in the powdered sugar and nutmeg.
  13. Continue whisking until the mixture is smooth.

Amount Per Serving
Calories 221 Calories from Fat 61
Percent Total Calories From: Fat 28% Protein 5% Carb. 66%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 31 mg
Sodium 210 mg
Total Carbohydrate 37 g
Dietary Fiber 0 g
Sugars 6 g
Protein 3 g

Vitamin A 5% Vitamin C 0% Calcium 0% Iron 2%




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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.