There are sweets that have the power to bring everyone together, without the need for strange ingredients or complicated techniques. These sweet filled rolls are just that: a simple dough, made with milk, honey, and a little yeast, that becomes soft, fragrant, and irresistible in the oven.
The best part? You can prepare them as you like: with the Monsieur Cuisine Smart, by hand or with the mixer, and you choose the filling. Jam, cream, chocolate… every time will be a little surprise. Perfect for breakfast, snack, or even to pamper yourself with a genuine homemade treat, these rolls are a true daily delight, simple but special.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 14Pieces
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 cup milk
- 0.35 oz fresh yeast
- 2 tbsps sugar
- 1 tsp wildflower honey (heaping)
- 1 egg (large)
- 3.5 tbsps butter (softened)
- 1 tsp salt
- jam (preserve or hazelnut spread, to taste)
- 1 egg (beaten for brushing)
Tools
- 1 Kitchen robot Monsieur cuisine smart
- 1 Knife
- 1 Rolling pin
- 1 Parchment paper
- 1 Baking tray
Steps
1. Dissolve the yeast
Place milk, yeast, and honey in the jug.
Set 2 min – 98°F – speed 1.
2. Dough
Add sugar, egg, and flour. Halfway through, start adding the softened butter in pieces.
Knead 2 min – kneading mode.
Wait about ten minutes for the machine to cool down.
3. Finish the butter and add the salt
Knead 2 min – kneading mode.
The dough should be soft and elastic.1. Activate the yeast
Dissolve yeast and honey in a portion of the warm milk.
2. Dough
In the mixer bowl with the paddle attachment, combine:
– flour
– sugar
– milk with yeast
– egg
Knead at medium speed for 8–10 minutes.
3. Butter and salt
Add the softened butter gradually, then the salt.
Continue kneading for 4–5 minutes, until you get a smooth and elastic dough.1. Activate the yeast
Dissolve yeast and honey in a portion of the warm milk.
2. Dough
In a bowl, place flour and sugar, add milk with yeast and egg.
Mix and then knead on the work surface for 10 minutes.
3. Butter and salt
Incorporate the softened butter gradually, then the salt.
Knead for another 5 minutes, until you get a soft and elastic dough.
If the dough is soft during handling, use a spatula to gather it.First rising
Place the dough in a greased bowl, cover, and let rise for about 2 hours, or until doubled.
Shaping
Divide into pieces of about 2.25 oz (14 rolls).
Shape into balls, perform the rounding, cover with a cloth, and let rest for 15 minutes.
Filling and closure
After the first rising, take each dough ball and roll it out with the rolling pin to get a rectangle of about 4×5 inches.
On the short left side, spread the chosen filling (jam, cream, or chocolate), I used apple jam, creating a uniform strip of about 0.4–0.6 inches.
On the opposite side (right), make horizontal parallel cuts in the rectangle, spaced about 0.2 inches (no need for a ruler).
Roll the dough starting from the filled side towards the cut side.
As you roll, the cuts on the opposite side will create a beautiful striped effect on the surface of the rolls once baked.
Second rising
Place the rolls on a baking tray with parchment paper, cover, and let rise for 60–90 minutes.Brush with beaten egg
Bake in a static oven at 356°F for about 25 minutes
Cover with a cloth immediately after baking.
Tips and tricks for perfect rolls
Use warm milk, not hot, to avoid killing the yeast.
The reduced yeast (10 g) requires more rising time: don’t rush, watch the dough’s volume, not the clock.
If the dough remains too sticky, add one teaspoon of flour at a time, no more.
Too short rising → less soft rolls. Too long → risk of the dough collapsing.
Too short rising → less soft rolls. Too long → risk of the dough collapsing.
Baking tips
Prefer a static oven at 356°F, convection tends to dry the surface.
Always check towards the end of baking: if they brown too quickly, cover with aluminum foil.
Underbaking → gummy rolls inside; overbaking → dry and hard.
Underbaking → gummy rolls inside; overbaking → dry and hard.
Filling tips
Very liquid jams can leak during baking: warm them slightly and cool before use.
Generous fillings → be careful with cuts and closure: better a central strip, not too wide.
You can vary: custard, chocolate, spreads, or mixed fillings.
You can vary: custard, chocolate, spreads, or mixed fillings.
Storage
They stay soft for 2–3 days in a closed container.
If you want to keep them longer, you can freeze them once baked and cooled, then defrost at room temperature.
To restore softness: heat them for 5–10 seconds in the microwave with a little water on the bottom of a saucer.
Common mistakes and how to avoid them
Too sticky dough → add flour gradually.
Under-risen dough → compact, less soft rolls.
Filling leaked → cut rectangles not too thin, use moderate filling amounts.
Too brown or dry rolls → slightly lower the oven temperature, cover with aluminum foil.
Too tight or poorly rolled rolls → filling can gather and open during baking: roll delicately but firmly.
FAQ – Sweet rolls filled with filling
Can I bake them in an air fryer?
Yes! You can bake the rolls in an air fryer, but there are a few things to keep in mind:
Set the temperature at 338°F and bake for 8–10 minutes, checking for browning.
Do not overload the basket: the rolls need space around to rise.
The final result will be more golden on the outside, but they may be slightly less soft compared to the static oven.
Of course, this method is suitable for those who have a large air fryer, like 10 – 12 liters.
These sweet rolls filled with your choice of filling are much more than a simple recipe: they are a versatile base that you can adapt to any occasion, any taste, and any time of the day. Soft, fragrant, and genuine, they always work and bring a smile to those who taste them. Whether you choose jam, cream, or a special filling, each time will be a homemade little success, ready to be shared or enjoyed in total freedom. One of those recipes you come back to make, because the result is always perfect, without complications.
