Filling rolls with fruit.
Yay, I totally thought my way around a box and got creative. I wanted sourdough dinner rolls, my son is on a raisin bread kick and I thought I might do cinnamon rolls for a change (but they are kind of too sweet for my taste buds). I also spent some time last night on Pintrest and really wanted to try my hand at painting bread. So, I decided a nice compromise of all of the above. Painted cinnamon raisin-filled sourdough dinner rolls.
They turned out great, but I might need some help or feedback here. I'd love to do filled breads again. I can see a lot of possibilities here, like a lemony dough over fruit filling with little flowers on it. If I do raisin bread again, I might soak the raisins in something that will add more flavor to them, spicy tea perhaps. Some of the flavor combinations used in aebelskiever could make some interesting rolls as well. I might use some of the wonton/dumpling shaping techniques that can be done (especially for steamed dumplings), but that may result in a thinner dough covering the filling.
Any advice on where I might find useful techniques for shaping the dough over the filling that will still be closer to a dinner roll type thickness? Google-fu failed me today. Hmm. I could jab a finger in a roll and fill it and then pinch it shut, but it seems that might make the bottom seam a little thin and possibly leak?
Edit - Well then. I should have ignored Google and searched here. After I posted this, I went and did a forum search and saw that Bridgestone's sweet filled buns were filled with something more liquid than mine, and they were closed with the kind of steamed dumpling closure that I was thinking of, and they look just fine! Silly girl, search before posting!