Saturday, October 5, 2013
CHERRY SWEET ROLLS
I know, it's feast or famine with me, right? I don't post anything for almost a year, and then boom, three posts in one day. And before we dive into this I have to say the sweet roll picture above? It looks a little anatomically gross. Sorry if I just scared you away from this recipe but I felt like it had to be said.
Not to get too bogged down with it but I've been gone a while and I wasn't sure if I was ever going to come back to this blog. This past year has been tough to handle. My grandmother died, and I don't know if I'm ever going to recover. I suffer from depression that I thought I finally had a handle on, and her death showed me that I was so very wrong about that assumption. Stress and other personal issues just reinforced my lack of desire to say anything out loud, much less in a blog. And that's why I've been gone. Now that we have that out of the way, let's move on to sweeter topics.
I culled this recipe from a blog called Lemon Sugar, and the full recipe can be found here.....http://lemon-sugar.com/2013/09/cherry-sweet-rolls.html/ If you make your way over to Lemon Sugar you should look around a bit, there's plenty to pique a sugar freak's interest.
I haven't had a sweet roll since I was a kid. My mom would often purchase the Hostess sweet rolls, and I liked those quite a bit. With that in mind, I thought that a homemade version would turn that sweet roll love up to 11. I was wrong.
Perhaps a different sweet roll recipe could capture my heart, but this one certainly did not. I think it all boils down to the yeast. Specifically the vast amount of it. It's a yeast dough, which was no surprise, and I usually enjoy a yeast dough in things like donuts, and cinnamon rolls. I am guessing that the unusually large amount of in this recipe is to make the dough rise much more quickly than it would with a normal amount of yeast and therefore makes the entire process less time consuming. But the yeast flavor is so intense in these rolls as to overpower everything else about them. Smell= yeast, taste= yeast. I prefer not to have my dessert smell like beer (and vice-versa).
If the yeast-fest appeals to you, this recipe will be your dessert Nirvana. For all other, don't bother.