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I know people hate those blog posts that begin with a food memory of the writer and then eventually have a long-winded post ends in a recipe. But to be fair, food memories are the reason why a lot of us food content creators and recipe developers do what we do. Today’s recipe is one of those recipes for me. When I was little my dada (grandfather) had found a mulberry tree in our local grocery store parking lot. In the summer, he’d hold my hand, sandwiched between my sister and I, as we’d walk 2 miles to the tree. He’d gently place me on his shoulders and tell me to reach as high as I could to pick the red and purple setura (mulberries). Eventually, they mowed down our mulberry tree to make room for a bigger parking lot, and sadly my grandfather moved back to India soon after. Whenever I see purple mulberries I’m instantly transported back to that time and the feeling of going home with sticky purple hands and happy bellies with my dada.
This past weekend I went cherry-picking with friends and spotted a sign for mulberry picking! I was so excited and luckily my friends indulged me and off I went with Elara and our friends to pick mulberries. Elara had never had a mulberry but she quickly fell in love with them. We reached high and left with sticky fingers and cartons of berries. When I got home I knew I wanted to make something comforting with them- so I decided on soft fluffy and magical mulberry sweet rolls!
These mulberry sweet rolls are eggless. I substituted the egg with heavy cream and extra butter! You could make them vegan by substituting heavy cream with coconut cream and butter with vegan butter as well.
The filling for these sweet rolls is a simple mulberry compote with cornstarch to help it thicken. I know mulberries can be super hard to get your hands on, so feel free to substitute mulberries with blackberries, strawberries, or any other berry! If you do use strawberries and blueberries, just add an additional tsp of cornstarch to help it thicken.
The secret to these soft mulberry sweet rolls is a drizzle of heavy cream right before baking! I saw this tip on TikTok and decided to give it a try and I was absolutely stunned at how soft the mulberry sweet rolls turned out! They literally melted in your mouth.
If you decide to make these mulberry sweet rolls, be sure to tag me on social media @milkandcardamom!
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Magic Mulberry Sweet Rolls (Eggless)
- Total Time: 2 hours 25 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Fluffy soft sweet rolls filled with mulberry jam! Made eggless! Makes 6 rolls.
Ingredients
DOUGH
- 6 tbsp plus 2 tsp (103 g) whole milk
- 1 tbsp plus 2 tsp (25 g) heavy cream
- 1 tsp yeast (active dry or instant)
- 5 tsp (21g) granulated sugar
- 1 3/4 cup (229 g) all-purpose flour
- 1/2 tsp salt
- 1/4 cup (62 g) unsalted butter, room temperature
MULBERRY FILLING
- 1 cup (129 g) mulberries, washed
- 5 tsp (21g) granulated sugar
- 2 tsp cornstarch
- 1 tbsp lemon juice
- Pinch of salt
- 5 tbsp heavy cream
MULBERRY ICING
- 3/4 cup (100 g) powdered sugar
- 2 tbsp mulberry filling
- 1 tbsp lemon juice
Instructions
- If using active dry yeast: To make the dough, add 6 tbsp plus 2 tsp (103 g) whole milk and 1 tbsp plus 2 tsp (25 g) heavy cream to a small saucepan and warm up to between 95-104°F. Pour the warmed milk mixture into the bowl of a stand mixer or a large mixing bowl. Add 1 tsp yeast and 5 tsp (21g) granulated sugar into the bowl and stir gently. Let this sit for 5 minutes. If you use instant yeast, you do not need to warm up the milk and heavy cream and you don’t need to wait the 5 minutes!
- Add 1 3/4 cup (229 g) all-purpose flour and 1/2 tsp salt to the wet ingredients.
- If using a stand mixer: Mix on low speed for 2-3 minutes with the dough hook. Increase the speed to medium and add the butter a tablespoon at a time. Once all the butter has been added, increase the speed to high and knead for 10 minutes. The dough will be soft and elastic!
- If kneading by hand: Use a spatula to mix until you have a shaggy dough, then use your hands to bring the dough together. Knead for 2-3 minutes and then add the butter in a tablespoon at a time, kneading well in between each addition. Knead on a clean surface for 12 minutes until the dough is elastic and smooth!
- Place the dough into a greased bowl and cover with plastic wrap. Let the dough rise for 1 to 1 1/2 hours or until it doubles in size.
- While the dough proofs make the mulberry filling. Add 1 cup (129 g) mulberries, 5 tsp (21g) granulated sugar, 2 tsp cornstarch, and 2 tsp lemon juice into a saucepan and cook over medium-low heat. Stir continuously and bring to a boil while mashing the mulberries with the back of a spatula. Then simmer for 2 minutes. Add in 1 tsp of lemon juice and stir well. Set aside to cool completely.
- Grease a 9-inch round pan with butter and side aside.
- Punch the dough down and roll the dough out into a 7.5 x 8-inch rectangle. Dust the surface of the dough with flour if needed. Spread all but 2 tbsp of the mulberry filling out onto the dough, leaving a 1/2-inch border around the edge. Pick up one of the shorter sides and gently roll up the dough. Cut the log into 6 even rolls that are about 1 1/4 inches thick. Use a sharp knife or floss to get a clean slice. Place each roll onto the greased baking pan. Cover with plastic wrap and proof until the tools are doubled in size, about 20-35 minutes.
- Preheat over to 350°F.
- Pour 5 tbsp of heavy cream over the rolls and bake for 20-23 minutes or until the rolls are lightly golden brown.
- Once the sweet rolls come out the oven, make the icing. Mix together 3/4 cup (100 g) powdered sugar, 2 tbsp mulberry filling and 1 tbsp lemon juice until it’s a thick smooth glaze. Spread the icing onto the warm rolls and enjoy!
Notes
You can double the recipe and use a 9 x 13 pan if you want to make them for a crowd!
- Prep Time: 120 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: American
