Brave Iced Rolls

Makes 24 four-inch rolls

INGREDIENTS

Rolls

• ½ cup warm water (110 degrees F)
• 2 tablespoons yeast
• 1 teaspoon granulated sugar
• ½ cup whole milk
• ½ cup unsalted butter, cut into cubes
• ½ cup granulated sugar
• 4 ½ cups all-purpose flour
• 3 eggs + 1 egg, beaten

Icing

• 4 cups confectioner’s sugar
• 3 tablespoons meringue powder
• 6-8 tablespoons warm water
• Maraschino cherries, cut in half

INSTRUCTIONS

1. Prepare Dough – In a small bowl combine ½ cup warm water (110 degrees) with 1 teaspoon of granulated sugar. Sprinkle yeast over top of mixture and allow to activate for around 5 minutes or until yeast begins to bubble. 

2. In the meantime, combine milk, butter and ½ cup granulated sugar in a  medium saucepan over low heat. Heat until warmed through but not boiling. Set aside and allow to cool to room temperature.

3. In the bowl of a stand mixer fitted with a dough hook, combine yeast mixture with milk mixture. Add 1 cup of flour and 3 beaten eggs. Combine. Gradually add 3 ½ cups of flour mixing after each addition. You should have a soft dough. Add more flour if needed.

4. Transfer dough to a lightly floured surface. Knead the dough for 3 minutes or until you have a smooth ball of dough. If the dough is too sticky add a small amount of flour. Transfer the dough to a lightly greased bowl, cover loosely with a towel or plastic wrap and allow to rise for around an hour or until doubled. 

5. Place dough onto a lightly floured surface and knead again. Cut dough into 24 equal pieces and gently roll each into a small ball. Form each roll into a disk shape. Place on a baking sheet lined with parchment paper and cover loosely with a towel or plastic wrap. Allow to rest for 30-40 minutes or until doubled in size.

6. Preheat the oven to 350 degrees. Remove covering from rolls and baste with beaten egg. Bake for 18-22 minutes or until golden brown. Transfer rolls to a cooling rack and allow to cool to room temperature.

7. Make Royal Icing – Combine confectioner’s sugar, meringue powder, and 6 tablespoons of warm water in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed for approximately 2-3 minutes until fluffy. When you lift up the whisk attachment, the royal icing should drizzle down. Add more water 1/2 tablespoon at a time to achieve desired consistency. If the icing is too thin, add more confectioner’s sugar. 

8. Decorate Rolls – Add icing to a piping bag fitted with a large round tip. Pipe icing onto tops of rolls allowing it to drizzle down the sides if desired. Top each roll with a maraschino cherry half.