Paradio Celebration Rolls

Paradio is a city that is always celebrating. Arno introduces the party to Paradio's special provincial rolls, something you can only get while in town. They're worth leaving the train for!

Prep time: 20 minutes + 14 hours of proofing

Cooking time: 20-25 minutes

First seen in: Ep 17

Pie Filling:

• 1 egg + 2 yolks

• 1 oz granulated sugar (about 2 T)

• 3T melted butter

• 3 oz buttermilk

• 10 oz all-purpose flour (about 2 cups)

• 1 1/2 t instant dry yeast

• 1/4 t salt

• 4 oz light brown sugar (about 1/2 cup)

• 1 1/2 t ground cinnamon

• 1/3 cup dried cherries

• 1/2 T melted butter

• 1 1/2 cups powdered sugar

• 1 t vanilla extract

• 2 T heavy cream

Tools:

• Stand mixer with dough hook attachment, or a large bowl and your hands

• 8 inch round pan or pie plate

1. In stand mixer bowl combine eggs, butter, sugar, and buttermilk.

2. Add in 1 & 1/2 cups of flour, the yeast, and the salt.

3. Attach dough hook and mix for 5 minutes.

4. Press the dough with your finger - if it feels very sticky, add in the rest of your flour, if it is firm and doesn't stick to your finger, add in no flour. You may have to feel this out and add just a little flour at a time! Beat for another full 5 minutes.

5. Turn your dough out onto a floured work surface and and knead by hand for 30 seconds.

6. Place dough in greased bowl and cover - allow to rise for 2 hours or until doubled in size.

7. Meanwhile, whisk together the light brown sugar and cinnamon, and stir in the dried cherries.

8. Once the dough has doubled in size, turn it out onto a floured work surface and roll into a large circle, about 1/8 inch thick. Divide the dough into 6 even pieces and press the center of each.

9. Fill each piece with the cinnamon sugar filling and pull the sides up, sealing each piece into a little fill dough ball.

10. Evenly space the rolls in your greased 8 inch round (one in the middle and five surrounding it works great!) and cover in plastic wrap. Refrigerate overnight or up to 72 hours (we recommend a minimum of 4 hours)

11. Bowl a pot of water and place in a cold oven. Unwrap the rolls and put in the oven on a rack above or next to the steaming water -- allow to proof for 30 minutes. Alternatively, remove the rolls from the oven and leave covered -- allow to proof on counter for 1 hour or until puffy.

12. Remove rolls from oven and pre-heat to 350°F. Bake for 20-25 minutes until lightly golden brown.

13. While the rolls cool, whisk together the melted butter, heavy cream, vanilla, and powdered sugar until smooth. Drizzle the glaze with a fork or put into a piping bag or plastic storage bag, snip off corner, and drizzle.

14. Enjoy warm or at room temperature and enjoy celebrating!