60 Minute Jam Rolls

     Making these 60 Minute Jam Rolls from Fleischmann's was a great way to start my day.  Not only was I rewarded with the scent of freshly baked bread wafting from my dutch oven and lingering in the breeze but forming and shaping the dough brought me back to my childhood and memories of playing with Play-Doh.  The dough can be made in no time flat, just be sure to use a thermometer when heating your milk, butter and water mixture.  After you mix and knead the dough, separate it into 12 equal pieces.  Form the long snake-like strands by rolling the dough on the counter flat against the palms of your hands, if you move your hands farther apart while you are rolling the dough it will easily stretch for you.  Coil it loosely and place in your well oiled dutch oven.  After the dough has risen, poke a hole in the center with your finger and fill with your favorite jam or jelly.  In my 12 inch dutch oven, the rolls baked for 20 minutes with 12 coals in a ring around the base of the oven and 24-26 on the lid.  Like most dinner rolls, eat them while they are hot, they harden as they cool.  I glazed mine but they don't really need it.  Kids will have love making these and it's an excellent recipe for the novice bread baker.

60-Minute Jam Rolls
3 1/2 cups all-purpose flour
2 Tblsp sugar
1 envelope Fleischmann's RapidRise Yeast
1 tsp salt
1/2 cup water
1/2 cup milk
2 Tblsp butter OR margarine
1 egg
3-4 Tblsp jam, any flavor
Powdered Sugar Glaze (optional)
1 cup powdered sugar
1 to 2 Tblsp milk

     Lightly oil or spray 12 inch or larger dutch oven.
     Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl.
     Heat water, milk and butter until very warm (120 to 130 degrees).
     Gradually add to flour mixture.
     Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
     Add egg and 1 cup flour; beat 2 minutes at high speed.
     Stir in enough remaining flour to make soft dough.
     Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
     Divide dough in 12 equal pieces.
     Roll each into 15-inch rope and loosely coil; pinch ends firmly to seal.
     Place rolls in prepared dutch oven.
     Cover; let rise in warm, draft-free place until doubled in size, about 30-45 minutes.
     Make deep indentation in the center of rolls, fill with 1/2 teaspoon jam.
     Bake at 400 degrees for 15-20 minutes or until golden.
     Drizzle with Powdered Sugar Glaze if desired.
     To make Powdered Sugar Glaze, combine powdered sugar and milk in a small bowl.
     Whisk until smooth.
     Makes 12 rolls.

Roll dough, seal edges and place in well oiled dutch oven

After rolls double in bulk make indentation in center and fill with jam

Bake for 20 minutes at 400 degrees or until golden brown

Glaze rolls if desired and be sure to eat them while they're warm