Eggnog Candy Rolls – Bake from Scratch

Within the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (188 grams) flour, granulated sugar, yeast, 2 teaspoons (6 grams) salt, and ¼ teaspoon nutmeg at low pace simply till mixed.

In a medium saucepan, warmth eggnog and ½ cup (113 grams) butter over medium warmth till an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat eggnog combination to flour combination; beat at medium-low pace for two minutes, stopping to scrape sides of bowl. Add egg; beat at medium pace for two minutes. With mixer on low pace, regularly add 2 cups (250 grams) flour, beating simply till mixed and stopping to scrape sides of bowl.

Swap to the dough hook attachment. Beat at medium-low pace till a tender, elastic dough varieties, 6 to 10 minutes, stopping to scrape sides of bowl and dough hook; add as much as remaining ½ cup (62 grams) flour, 1 tablespoon (8 grams) at a time, if dough is simply too sticky. Test dough for correct gluten growth utilizing the windowpane check. (See Notice.)

Spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 40 minutes to 1 hour.

Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting extra prolong over sides of pan.

In a small bowl, stir collectively brown sugar, cinnamon, remaining ½ teaspoon (1 gram) nutmeg, and remaining ¼ teaspoon salt.

Calmly punch down dough. Cowl and let stand for five minutes. Prove dough onto a calmly floured floor, and roll into an 18×12-inch rectangle. Utilizing a big offset spatula, unfold remaining ¼ cup (57 grams) butter onto dough, leaving a ½-inch border on one lengthy facet. Sprinkle brown sugar combination over butter. Beginning with lengthy facet reverse border, roll up dough, jelly roll fashion, pinching seam to seal. Gently form to 18 inches lengthy and extra even thickness, if vital. Utilizing a serrated knife, slice log into 12 rolls (about 1½ inches thick), trimming edges barely if vital. Place rolls, lower facet down, in ready pan. Cowl and refrigerate in a single day.

Let rolls rise, lined, in a heat, draft-free place (75°F/24°C) till practically doubled in dimension and dough holds an indentation when poked, 3 to 4 hours. (See PRO TIP.)

Preheat oven to 375°F (190°C).

Bake till rolls are calmly golden and an instant-read thermometer inserted in middle registers 190°F (88°C), 15 to twenty minutes, loosely protecting with foil to stop extra browning, if vital. Let cool in pan for 10 minutes. Utilizing extra parchment as handles, take away from pan. Unfold Eggnog-Rum Glaze onto heat rolls. Serve heat.