2 cups ½ flour, plus
1/4 cup flour (if needed)
1/4 cup sugar
2 large eggs, room temperature
¾ cup milk
4 tablespoons unsalted butter
1 package rapid rise yeast (I used Fleishmann's Bread Machine Yeast)
8 tablespoons apricot preserves (or your choice)
For the bottom of the baking pan:
3 tablespoons butter
¼ cup sugar melted (to dip unbaked rolls into)


Preheat Oven to 350F. Spray a glass square baking dish with non-stick cooking spray, or line with parchment paper.
Mix dry ingredients, and add yeast
Add warm milk and butter to dry ingredients, mix
Allow to rise (about 45 minutes); then gently knead
Divide dough in half, then fourths; shape and add preserves in the middle
Melt some butter & sugar; dip each roll into this and put into a baking pan.
Bake at 350F; 30 minutes or until golden


Desiree Mellon's picture



I've been seeing a lot of recipes for "Hot Cross Buns" all over Food Blosphere. I got to thinking-- my D.N.A. roots are deeply embedded in Germany-- Bavaria, to be specific. I saw a similarity to the sweet dough for Hot Cross Buns (an English Easter tradition) to a German sweet dough recipe. My mother's first cousin, Ursula, introduced me to her recipe for "Rohr Nudeln" a few years ago. I asked her for the recipe, which she gave to me from memory-- in metric measurements, no less. Whenever I bake these (and I'm getting better at it, each time), my boys are really happy. They love these, and I confess, so do I! I did my best to convert her measurements, and to apply her instructions--and then I tried to make these my own way. For step-by-step photos, please visit my food blog:


9 rolls


Thursday, December 10, 2009 - 4:56pm

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