Grape cluster dinner rolls recipe

Grape Cluster Dinner Rolls recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Grape Cluster Dinner Rolls recipe is a delightful twist on traditional dinner rolls, adding a touch of sweetness and a burst of flavor to your meal. These rolls are soft, fluffy, and adorned with clusters of juicy grapes, making them a visually appealing addition to any table. The combination of the tender bread and the natural sweetness of the grapes creates a unique and delicious taste experience. Perfect for special occasions or as an everyday treat, these rolls are sure to impress your family and friends.

Keywords: Grape cluster, dinner rolls, recipe, sweet, fluffy

Grape cluster dinner rolls recipe details

Grape cluster dinner rolls recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

400 g	plain flour
60 g	sugar
1 ½ tbsp	dried active yeast
½ tbsp	salt
360 ml	lukewarm milk or milk and water, 40-45ºC, 100-110ºF
75 g	butter or margarine, softened
2 large	eggs, reserve one for glaze

Instructions

In a large bowl place half the flour, the salt, sugar and yeast and stir together. Add the milk and butter and beat together with a food mixer with a dough hook on medium speed. Add 1 egg and half the remaining flour mixing at medium speed for a further 2 minutes. Add the remaining flour a little at a time until the dough starts to pull away from the sides of the bowl. Continue to beat for a further minute. Spray the top of the dough with oil or a non-stick spray, cover with cling film and refrigerate for at least 2 hours but up to 24 hours if required.

Remove the dough and knock back. Cut into quarters and then further subdivide each into 6 smaller pieces. Set one piece aside.

Roll the remaining portions into balls and arrange on a greased baking sheet. Arrange 7 balls in a slight arc towards one end of the tray. Arrange 6 balls below that, touching the first row. Arrange 4 balls in the next row, touching the previous row, then a row of 3 and finally one of two.

Roll the final ball into a long rope. Form about a quarter of it into a thick stalk of about an inch or so, 2.5-3cm in length and place it into position touching the 4th ball on the top row. Divide the remaining rope into 3 and roll each portion out quite thinly to form tendrils. Place one end in contact with the stalk and arrange the remainder in two or three curves on top of a section of the balls, coiling the loose end rather tightly. Repeat with the other two pieces, trying to ensure they do not cross each other more than once at most.

Spray the rolls again as before, cover and allow to rise until doubled in size, 30-45 minutes.

Meanwhile preheat the oven to Gas Mark 5, 190ºC, 3756F.

When risen, remove the cover, glaze the rolls with beaten egg and bake for about 15-20 minutes until golden brown on top. Remove from baking sheet and allow to cool on a wire rack.

Present with a few small bunches of black or red and green grapes at the table.

Makes 23 small rolls, 1-2 per person.

Preparation time:
ca. 30 min
Resting time:
ca. 1 day
Grade of difficulty:
easy
Calories per portion:
n/a