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 [1].
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 [2] 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 [3]), 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 [4] 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!