Chelsea Rolls with Cranberry, Stuffing, and Turkey
Rolls, buns, pastries—there’s something utterly satisfying about biting into a soft, doughy treat filled with delectable surprises. Enter the delightful world of Chelsea rolls, a pastry that boasts a rich history intertwined with indulgent flavors.
Equipment
- Kitchen scale
- Large bowl
- Rimmed baking sheet
- measuring cups/spoons
Ingredients
For the dough
- 500 grams bread flour, plus more for dusting
- 50 grams sugar
- 10 grams salt
- 40 grams unsalted butter, cut into small pieces
- 2 eggs, beaten
- 14 grams active dry yeast
- 150 ml warm milk
- 90 ml warm water
For the filling
- 280 grams cranberry sauce
- 200 grams leftover bread stuffing
- 300 grams leftover turkey, cut or shredded into bite-size pieces
Instructions
To make the dough
- Into a bowl, combine flour sugar and salt. Add butter, eggs, yeast, milk and water.
- Mix ingredients with your hands until a rough dough forms.
- Dump the dough out onto a floured surface and knead until a smooth pliable dough forms. It should not be sticky, but slightly tacky to the touch.
- Place the dough in an oiled bowl, cover with a damp towel, and allow to rise until doubled, about 1 hour.
- Place on a floured surface and roll the dough out to form a rectangle approximately 20x11 inches.
Put it all together
- Spread cranberry sauce over the dough, leaving a half-inch border along the sides. Next, add a layer of stuffing and finally turkey.
- Roll the dough, starting on the long end of the rectangle, to form a log. Place the log seam side down.
- Using floss or a sharp knife, cut the log into 2-inch rounds and place them onto a greased baking dish. Leave about a 1/2-inch space between each roll. Cover and allow to rise for 1 hour.
- Bake in preheated oven at 400 degrees for 15-20 minutes until golden brown. Allow to cool slightly before serving.
Notes
*Calories are approximate
