“Delicious buttermilk sweet rolls filled with brown sugar and freeze dried peaches all drizzled with a bourbon peach caramel sauce.”
Recipe and Photos found here at www.sweetrecipeas.com
FOR THE DOUGH:
1/2 cup warm water, 110 – 115F
1 TBSP active dry yeast
1/2 cup whole fat buttermilk, at room temperature
2 large eggs
1/2 cup plus 1/2 tsp brown sugar, divided
1 tsp. salt
1 tsp. vanilla extract
6 Tbsp unsalted butter, melted and slightly cooled
3 1/2 – 4 cups bread flour
FOR THE FILLING:
8 TBSP unsalted butter, super soft but not quite melted
1 1/4 cup packed brown sugar
1 cup freeze dried peaches, smashed
FOR THE BOURBON PEACH CARAMEL SAUCE:
1 cup granulated sugar
3 TBSP peach nectar or juice
3 TBSP Bourbon
1/3 cup heavy cream
- Using a stand mixer with the paddle attachment add the yeast, warm water, and 1/2 tsp. brown sugar.
- Let rest for 5-10 minutes to proof…the batter will puff up. If it does not then your yeast is bad and rolls won’t rise so best to throw out and start again with different yeast.
- Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla, and melted butter and mix until fully combined.
- Add in 2 1/2 cups of the flour and mix until fully combined.
- Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
- Continue to knead on low speed about 5 – 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn’t stick to the sides of the bowl but does stick to the bottom).
- Transfer dough to an oiled bowl, cover with plastic wrap (I find press and seal works best) and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- For my rolls I used a jelly roll pan. But you can also do it by dividing the mixture up between two greased 9-x-13-inch pans.
- Punch dough down.
- Dust a working surface lightly with flour and turn dough out onto surface.
- Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
- Spread the softened butter evenly over entire surface (hands work best).
- In a small mixing bowl whisk together brown sugar and crushed freeze dried peaches.
- Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges).
- Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed or I just use a toothpick).
- Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each).
- Arrange rolls, spacing evenly apart and divide among the two pans or the one sheet pan.
- Cover with plastic wrap loosely.
- Let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Preheat oven to 350F near the last 20 minutes of rolls rising.
- Bake rolls in preheated oven until centers are no longer doughy, about 25-30 minutes.
- For the Sauce:
- In a medium saucepan add the sugar.
- In the middle of the sugar add the peach juice and bourbon.
- Cook over high heat.
- Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
- Continue cooking, without stirring, until an amber caramel forms, about 6 minutes.
- Remove from the heat and carefully stir in the cream.
- Let the caramel sauce cool slightly and serve warm or at room temperature.