Farmington Hills Roll Recipe

Warm liquids and proof

Warm the milk and water together until they reach about 105–115°F (40–46°C). Combine warm liquids with the granulated sugar in a bowl, stir to dissolve. Sprinkle the instant yeast over the warm liquid, wait 5 minutes until foamy (if using active dry yeast; instant will start to bloom immediately).

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 3 cups of the flour and the salt. Add the milk/water/yeast mixture, melted butter, and egg. Mix on low speed until incorporated, 1–2 minutes.

Knead and rest

Gradually add the remaining 0.5 cup flour, a few tablespoons at a time, and knead on medium speed for 6–8 minutes (or knead by hand on a lightly floured surface for 8–10 minutes) until the dough is smooth, slightly tacky but not sticky. Shape into a ball and place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Punch down and chill

Gently deflate the risen dough, turn it out onto a lightly floured surface, and press into a rough rectangle. If you prefer a slightly easier to handle dough for rolling, cover and chill for 15–30 minutes; otherwise proceed immediately to shaping.

Prepare filling

While dough rises, make the filling: in a small bowl combine softened butter, both brown sugars, cinnamon, chopped nuts, lemon zest, and grated ginger if using. Mix until evenly combined and spreadable. Taste and adjust sweetness or cinnamon to preference.

Roll and spread

On a lightly floured surface, roll the dough into a rectangle about 12 x 16 inches and roughly 1/4-inch thick. Spread the filling evenly over the dough, leaving a 1/2-inch border along the long edge nearest you.

Form the roll

Starting from the long edge opposite you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife or unfloured dental floss, cut the log into 12 even rolls (about 1 to 1 1/4-inch thick). Arrange the rolls cut-side up in a greased 9x13-inch baking pan, leaving a little space between them for expansion.

Second rise

Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise in a warm place until puffy and nearly doubled, about 30–40 minutes. Meanwhile preheat the oven to 350°F (175°C).

Egg wash

Whisk together the egg yolk and 1 teaspoon milk. Gently brush the tops of the risen rolls with the egg wash for a glossy, golden finish.

Bake

Bake the rolls in the preheated 350°F (175°C) oven for 20–25 minutes, or until the tops are deep golden brown and the centers are cooked through (an instant-read thermometer inserted into a center roll should read around 190–200°F / 88–93°C). If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

Make cream cheese glaze

While the rolls bake, make the glaze: in a small bowl beat together the softened cream cheese and 1 tablespoon softened butter until smooth. Add powdered sugar, vanilla, and lemon juice and beat until the glaze is thick but spreadable. If too thick, add a few drops of milk; if too thin, add a tablespoon more powdered sugar. Taste and adjust lemon/vanilla to your preference.

Finish and serve

Remove rolls from oven and allow to cool in pan for 8–10 minutes. Spoon or spread the cream cheese glaze over warm rolls so it slightly melts into crevices. Sprinkle with coarse sugar or chopped nuts for texture. Serve warm. Leftovers keep in an airtight container at room temperature for 1 day or refrigerated for 3–4 days; reheat gently before serving.