White Chocolate-Peppermint Sweet Rolls
Makes 12 rolls
  • 4¼ to 4½ cups (531 to 563 grams) all-purpose flour, divided
  • ⅓ cup (67 grams) granulated sugar
  • 1 (0.25-ounce) package (7 grams) active dry yeast*
  • 2 teaspoons (6 grams) kosher salt
  • 1¼ cups (300 grams) whole milk
  • 1 cup (227 grams) unsalted butter, softened and divided
  • 1 large egg (50 grams)
  • ¼ teaspoon (1 gram) peppermint extract
  • ½ cup (86 grams) roughly crushed round peppermint candies
  • 2 ounces (57 grams) white chocolate baking bars, roughly chopped
  • ⅓ cup (44 grams) finely chopped slivered almonds
  • Cream Cheese Icing (recipe follows)
  • Garnish: crushed peppermint candies
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (188 grams) flour, sugar, yeast, and salt on medium-low speed until well combined.
  2. In a medium saucepan, heat milk and ½ cup (113.5 grams) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add milk mixture to flour mixture; beat at medium speed for 2 minutes. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at medium speed until a soft dough forms, 6 to 8 minutes, scraping down dough hook and sides of bowl as needed; add remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if necessary. (Dough should pass the windowpane test [see Note], but may still stick slightly to sides of bowl.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour. (See PRO TIP for make-ahead method.)
  5. Line a 13×9-inch rimmed baking sheet with parchment paper.
  6. In a small bowl, stir together peppermint extract and remaining ½ cup (113.5 grams) butter.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. On a lightly floured surface, roll dough into an 18×12-inch rectangle. Using a small offset spatula, spread peppermint butter mixture onto dough, leaving a ½-inch border on one long side. Sprinkle with peppermint candies, white chocolate, and almonds. Starting with long side opposite border, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick), trimming edges slightly, if needed. Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  8. Preheat oven to 350°F (180°C).
  9. Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 30 minutes. Spread Cream Cheese Icing onto rolls; garnish with peppermint candies, if desired. Serve warm.
*We used Red Star® Active Dry Yeast.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/white-chocolate-peppermint-sweet-rolls/