Peach Rolls

1. Activate the Yeast

In a small bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water and leave to stand until the yeast is foamy. It takes about 5-10 minutes. If it is not foamy, start with new yeast. While the yeast is activating, measure all the ingredients to ensure even baking.

2. Make the Dough

Heat 220 millilitres of milk in a saucepan and melt 75 grams of unsalted butter in it. Allow it to cool to room temperature, then add an egg along with 80 grams of caster sugar and whisk.

In a large mixing bowl, combine 550 grams of plain flour and ½ teaspoon of salt, and stir briefly. Add the milk mixture as well as the yogurt, one egg, and the activated yeast. Knead with the dough hook of the hand mixer for 5-7 minutes until a smooth and elastic dough forms.

Transfer the dough to a greased bowl, cover with a tea towel, and let it rise in a warm place for 1 hour, or until doubled in size.

3. Cook the Peaches

In a medium saucepan, combine the diced peaches, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the peaches start to release their juices and soften, about 5-7 minutes.

In a small bowl, mix 1 tablespoon of cornstarch with a tablespoon of water until no lumps form. Add the cornstarch mixture to the peaches and stir well. Continue cooking until the mixture thickens and becomes glossy, about 2-3 minutes.

Set the cooked peaches aside to cool completely before using them for the filling.

4. Assemble the Rolls

Transfer the risen dough to a lightly floured surface and roll it out into a 25×40 cm rectangle (approximately 9”×15”). Brush the dough lightly with melted butter.

In a small bowl, mix 2 tablespoons of brown sugar with 1 tablespoon of cinnamon. Spread it evenly over the rolled-out dough. Next, spread the cooked peaches over the dough.

Roll up the dough from the long side into a tight roll. Cut the roll into 12 equal pieces and place them in a greased 25×30 cm (10”×12”) baking dish. Cover the rolls with a tea towel and let them rise for another 30 minutes.

5. Bake the Peach Rolls

While the rolls are resting, preheat the oven to 190°C (375°F).

Once the oven reaches the desired temperature, bake the Peach Rolls for 20-25 minutes, or until golden brown.

6. Prepare the Glaze

In a small bowl, whisk together 100 grams of icing sugar and 1-2 tablespoons of milk or any other liquid until smooth. Drizzle the glaze over the warm Peach Rolls before serving.

7. Serve

Serve the Peach Rolls warm with a scoop of vanilla ice cream or peach sorbet for a decadent dessert.

Baker’s Note

This fruity variation is another delicious way to use my Basic Sweet Rolls Dough, which works beautifully with fresh, frozen, and jam-based fillings.

Love these rolls? My Spring Rolls eBook is here.

Tips for Perfect Peach Rolls

• Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand, or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.
• Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
• Avoid Overfilling: Avoid overfilling the dough with too much filling, as it may leak during rolling and baking. A thin, even layer works best.
• Cutting the Rolls: Using a sharp knife or dental floss, cut the rolls cleanly without squishing them. Dental floss is particularly suitable for clean cuts.

How to Store Your Peach Rolls

• At Room Temperature: If you plan to eat the rolls within 1-2 days, store them in an airtight container at room temperature. Make sure the container is tightly closed, so the rolls stay soft and don’t dry out.
• In the Fridge: For longer storage, place the rolls in an airtight container and store in the fridge for up to a week. They may firm up a little in the fridge. Therefore, reheat them before serving.
• In the Freezer: For longer storage of up to 3 months, allow the rolls to cool completely after baking. Wrap each roll individually in cling film or aluminium foil to prevent freezer burn. Place the wrapped rolls in a large, airtight freezer bag or container. To reheat the frozen rolls, let them thaw at room temperature and then reheat them in the oven at 180°C (350°F) for about 10 minutes.

Variations to Try

• Peach and Cream Cheese Rolls: Spread a layer of sweetened cream cheese over the dough before adding the peach filling. The cream cheese forms a rich, tangy contrast to the sweet peaches.
• Peach and Almond Rolls: Sprinkle slivered ​​or chopped almonds over the peach filling before rolling up the dough. The nuts provide a nice crunch and a subtle nutty taste.
• Peach Cobbler Rolls: Add streusel to the buns before baking. Mix together flour, sugar, butter, and a pinch of cinnamon to create a crumbly topping that mimics the flavour of peach cobbler.

Related Recipes

Looking for more delicious rolls? Check out these recipes:

Oreo Cinnamon Rolls with Cream Cheese Frosting

Plum Cinnamon Rolls

Lemon Curd Rolls

Conclusion

With their golden brown exterior, soft dough, and sweet peach filling, these Peach Rolls are sure to become a new favourite in your baking repertoire. Serve them warm with a drizzle of glaze and watch them disappear in no time. Whether enjoyed with family or shared with friends, they are a treat that embodies the essence of summer.