I’ve declared January the month of the sweet roll in my kitchen. This is the kind of resolution I might actually keep. (Unlike my perpetual “stop ripping my nails to shreds” goal. I’m skipping that one this year. Because, you know what? I don’t care about nails. I will rip mine until the day I die. And I won’t feel guilty about it. I have better things to offer the world than pretty nails- sweet rolls, for instance.)
Speaking of. . .back to the rolls. I found some great foil pans with clear dome lids and bought a bunch in preparation for the massive amounts of gift rolls I hope to crank out. Many, many people in my life deserve some sweet rolls.
Getting an early start was fun. Inspired by a charming British tradition of taking baked goods to friends at midnight New Year’s Eve, I made a large batch of chocolate chip breakfast rolls with cream cheese frosting (loosely based on Pioneer Woman’s) as hostess gifts for a New Year’s Eve party. I made the rest of the dough up for the household the next day.
My first insight of 2011: runnier frosting=better frosting. Also, if you’re making chocolate chip sweet rolls, some pecans or walnuts are a must; they offer a bitter backbone for all that sweetness. Oh, and as charming as still warm rolls might be, putting one of the aforementioned dome lids on a pan that is even the teensiest bit warm will make for a nasty, fogged-up lid. I’ll pass along further lessons that I learn the hard way.