I need to open a bed and breakfast. Or work in one. Or live near one. Or run one. Some how or some way, a bed and breakfast needs to enter my life.
Have I watched too many episodes of the Gilmore Girls? Probably. With out a doubt. Because I also have a romantic notion about diners and ruggedly sarcastic, slightly bitter diner owners. And diners in general. And quaint towns? Do NOT even get me started. Stars Hollow…the ideal small town.
Small towns get me. Or I get them. Or we get each other. I feel right at home in small towns, with tree lined streets, and familiar faces strolling by. A town with a few restaurants. A coffee shop or two. A pizza parlor for Friday night date nights for the young and old. A park with ball fields and swings. Lord, there must be swings. An ice cream shop next to a used book store. Oh, and a movie theater, where classics are played along with the new summer blockbuster. And of course a bed and breakfast, all within walking distance to this quaint little downtown.
I haven’t a clue what would be near by to draw people to this town…maybe we would be nestled along the seaside, an old fishing village, with ragged cliffs and foamy, crashing waves. Or maybe someone famous will call the place home or called it home decades ago. Or perhaps we are located near a national treasure. Or maybe smack-dab in the middle of wine country.
Yeah, I have watched too many episodes of Gilmore Girls. And Dawson’s Creek. It is cool. Promise.
But the bed and breakfast is what is important. It is where I would fit in. It would be my contribution to the sleepy small town appeal. And for breakfast, during the summer…peach butter breakfast rolls would be served. Served alongside a hot cup of coffee and enjoyed over light morning conversation. Days would be planned and destinations mapped out, while yeasty rolls filled with peaches and cinnamon were savored. Children with sticky hands and mouths would be delighted and adults would take pause and slowly enjoy the morning meal.
I have a bit of a romantic side to my thoughts. A vivid imagination. But those peach butter breakfast rolls are as real as you and I. Swear. I just ate one. Light and fluffy interior, lined with sticky peach butter and warm cinnamon. The tops brown and crusty and the bottoms are sticky sweet. With a touch of glaze, which isn’t necessary, but a nice touch, is just the cherry on top. With or without a bed and breakfast. With or without a weekend away in a sleepy little town. With or without the sound of waves crashing on the nearby waves or the sun rising over the hills of wine country…these peach butter breakfast rolls are totally doable in your own home.
No peach butter? Try apple butter. Personally, I am dying to try pumpkin butter with toasted pecans. Wowza.
- 4 + ½ to 5 Cups All – Purpose Flour
- 1 Cup Whole Milk
- 1 Stick Unsalted Butter, room temperature
- 3 Eggs
- ½ Cup White Granulated Sugar
- 1 + ½ Tablespoons Active Dry Yeast
- ½ Teaspoon Salt
- 1 + ½ Cups Peach Butter
- ¾ Cup Light Brown Sugar, packed
- 2 Teaspoons Ground Cinnamon
- 1 peach, sliced thinly ( no need to peel)
- 3 Ounces Cream Cheese, room temperature
- ¼ Cup Unsalted Butter, room temperature
- 1 + ½ Cups Powdered Sugar (confectioner’s sugar)
- 1 Teaspoon Vanilla Extract
- 5-6 Tablespoons Milk ( adjust to desired icing consistency)
- Warm milk to about 95F. Mix in Sugar and yeast and let sit for 5 to 7 minutes. The mixture should be foamy and frothy – if it isn’t, your yeast is not alive and you will need to start over.
- Using a stand mixer with a paddle attachment, mix in butter, eggs, and salt.
- With mixer on low, add 4 + ¼ Cups of flour. Mix until combined. Turn mixer off, scrape down sides of the bowl, and switch to the dough hook. Beat dough with dough hook for another 7 to 10 minutes.
- Dust a clean work surface with flour. Transfer dough from mixing bowl to floured surface.
- Sprinkle dough with ½ Cup of flour and knead the flour into the dough. Continue to knead the dough until a soft, smooth, ball of dough forms. About 2 to 3 minutes of kneading. ( It will be ready, when you gently press it, the dough bounces back quickly…elastic like.)
- Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and a tea towel. Place in a dry, warm place and let dough rise for about 1 – 1½ hours until the dough has doubled in size.
- While the dough is rising grease a 9 x 13 inch pan, mix together brown sugar and cinnamon, and slice the peach. Set it all aside.
- Once the dough has doubled in size, turn dough out onto a lightly floured surface and roll dough out into a 10 inch x 20 inch rectangle.
- Evenly spread peach butter over the dough and sprinkle the cinnamon and brown sugar mixture over the peach butter.
- Finally, scatter peach slices in a single layer over the whole shabang.
- Roll dough into a 20 inch log, keep it as tight as possible. ( you might find that the filling starts to squeeze out and that is fine, just keep rolling)
- Using a very sharp knife, cut the dough into 12 equal pieces ( cut the roll into quarters, and then cut each quarter into 3 equal pieces)
- Quickly transfer each roll into the prepared pan. Squeeze them all into fit. Loosely cover rolls with a tea towel and place in a dry, warm place to rise. Let rise for 1 hour.
- Preheat oven to 400F. Bake rolls for 20 to 30 minutes until golden brown and the filling is bubbling. ( when you press on the top of a roll, there will be very little give)
- Remove from oven and let rest for 30 minutes. Make the icing.
- Beat together softened cream cheese and butter. Add salt and vanilla. With mixer on low, slowly add powdered sugar and beat until well combined. Add milk, tablespoon by tablespoon, until desired consistency is reached.
- Drizzle icing onto warm rolls or upon serving.