Red, White, and Blue Rolls

These are a derivative of my Blue Ribbon Apple Rolls, which took first place at the county fair. Mind you it wasn't the everyone—that-meets-the-criteria gets a blue ribbon sort of competition, but a 1st place, 2nd place, 3rd place competition, and the apple rolls got best of, #1, 1st place. Ta Da! I think the Red, White, and Blue Rolls are even better.

Dough

In your lovely KitchenAid stand mixer, mix together:

2 1/4 t quick or breadmaker yeast

3 1/4 C white flour

1/4 C white sugar

1 t salt

In a big measuring cup, combine and then add to your big bowl:

1/4 C hot water

3/4 C milk

1 egg

Then add:

1/4 C softened butter, cut up

Run the mixer on low for 20 minutes. Rest for 2 hours. Run for 4 minutes. Rest for 1 hour. (Not you, the KitchenAid, though you are free to Run and Rest too, if you want to.)

Remove from bowl and force it into a lumpy rectangle-like shape on your floured pastry cloth. Dough will resist you. Let it rest for a minute or two while you work on the filling.

Filling

Melt together and let boil for 1 minute:

1/2 C butter

1/2 C white sugar

Remove from heat and add:

1 t almond extract

Also have ready:

1/2 C dried or frozen cherries or raspberries

1/2 C dried or frozen blueberries

1/2 C white chocolate chips

1/2 C slivered or chopped almonds

Go back to the dough and roll, push, and cajole it into a large thin rectangle. Dribble the butter/sugar mixture over it. Don't worry about spreading it out, but do make sure you get the right and left sides, so that the end-rolls get some. Leave about a 2 inch at the top bare. Repeat with the fruit and nuts.

From the bottom, roll the dough up. Slice into 3/4 inch to 1 inch slices and place into baking dishes (one 9/13 will work, though I usually use 2 pie pans).

Bake at 375 for 25-30 minutes or until nicely brown. Frost if you wish, I usually do not.