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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Brioche Sweet Rolls
 Categories: Breakfast, Dessert, Pastries
      Yield: 15 Servings
 
  1 1/4 c  Non-dairy milk;
           - preferably soy milk
      2 ts Active dry yeast
    1/3 c  Organic cane sugar (67 g)
  3 1/2 c  All purpose flour (440 g)
    1/2 c  Bread flour (68 g)
    1/4 ts Ground turmeric
    1/4 c  Silken tofu
    1/2 c  High protein non-dairy
           - yogurt (120 g)
      1 pn Sea salt
    1/3 c  Non-dairy butter (76 g);
           - cubed 1/2"
  1 1/2 c  Cherry pie filling
      2 tb Maple syrup
 
  Preparation time: 3 hours
  Cooking time: 25 minutes
  
  A sweet and tart dessert that's so easy to make!
  
  Bring 1 cup of non-dairy milk to roughly 110?F. I used a
  microwave--hot, but not so hot you can't stick your finger in it.
  Proof the yeast by adding it, together with sugar, to the plant milk.
  Set aside for about 10 minutes until the milk starts to bubble or
  foam if it doesn't do anything, the yeast is dead and you'll need to
  start over.
  
  Add the flours, ground turmeric, silken tofu, yogurt, and a pinch of
  sea salt, together with the yeast mixture to the bowl of a stand
  mixer. Mix on medium until you form a scraggly dough. You can also
  knead by hand--it'll just take a lot longer. Then, increase the speed
  to high and add butter one-by-one, until fully incorporated. After
  the butter has been fully incorporated, continue kneading on high for
  about 24 minutes. Your dough should be very elastic and largely
  dimple-free.Shape the dough into a ball and place in a large covered
  bowl coated with oil or butter for about 1 hour, until the dough has
  doubled in size. If you live in cooler temperatures, it might take
  longer. I like to stick my dough in the oven with the oven light on
  (not the oven on!) to ensure predictability.
  
  Once the dough has doubled in size, punch the gas out of it and shape
  it into a ball again. Then, divide the dough into 15 equal pieces. I
  used a scale and each of them weighed around 70 g. Shape each piece
  into a round ball and then place them on two baking sheets lined with
  parchment paper, ensuring enough space around each. They will grow.
  Cover them with a kitchen towel and let them sit for another 10
  minutes, until they're slightly larger.
  
  Dust the bottom of a small cup (around 2-1/2 to 3" in diameter) with
  some flour. Then, press the cup down (flour side down) into each ball
  so that it flattens, a bit, and also creates a shallow well. You will
  need to press it down pretty firmly, more than you would think. Next,
  spoon a heaping spoonful of cherry pie filling into the wells. Then,
  cover the rolls with plastic wrap (otherwise, the dough will form a
  skin) and proof for an additional 30 minutes. In the meantime,
  preheat your oven to 350?F.
  
  Whisk together 1/4 cup non-dairy milk and maple syrup. Then, apply the
  mixture generously to the tops of your rolls I used a pastry brush,
  but you can just use the back of a spoon. Bake the rolls for
  approximately 25 minutes, until the tops of your rolls start to turn
  golden brown. Cool for approximately 5 minutes before enjoying!
  
  Recipe by Joanne Molinaro
  
  Recipe FROM: 
 
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