Tutti-fruity Sweet Rolls

These are delicious, soft, and eggless sweet rolls loaded with tutti-frutti. These are great for breakfast with coffee, tea, or milk, or for a snack.

These rolls are inspired by a cake that I loved during my childhood days. If you know the Britannia tutti-fruity cake, you will understand the flavors in these rolls. I would get to taste it once in a blue moon, but still can remember the flavor and those days. I do not eat that anymore, so these yeasted rolls are my favorite ones now which took the cake’s spot as these rolls are eggless, sweet but not overly sweet, and loaded with tutti-fruttis, yet another favorite of mine.

Tutti-frutti are sweetened and colored unripe papaya that are tiny in size. Though it is sweetened, I should caution that it is super addictive. It is slightly impossible for me to ignore that aisle when I go to an Indian grocery shop. Not only me, the whole family hogs the packet when I am back. They are available in single colored pack or multicolored ones. I love everything in a colorful way, so I will go for the colored one. But it doesn’t mean that I will not buy the single colored ones. Whatever is available on the grocery store shelf finds it’s way to our shopping cart and to our home. These can be added to breads, cookies, and cakes. This Eggless Rose Pistachio and Tutti Fruity Bundt Cake is one of the best flavored cake for Holidays!

Flour - this makes a lot of difference in the bread texture. I have used all purpose flour in this recipe. All purpose flour may vary from region to region and hence the liquid needed may slightly vary. Adjust the liquid or the flour by one or two tablespoons according to the requirement. Bread flour may be used.

Next, There are many ways to add sweetness to a bread - sugar like in Pandesal, juice like in these Apple Cider Pull Apart Rolls, or brown sugar like in Cranberry Gingerbread Rolls. This is a sweet roll and the sweetness comes from the condensed milk. The condensed milk adds to the sweetness as well as to the flavor of the bread. The results may not be the same if replaced with evaporated milk, as you might have to add sugar too and need to adjust the liquid content. The tutti-frutti also adds to the fruity sweetness. 

This bread is eggless and uses Aquafaba instead. Butter, milk, and milk powder are also used to enrich the dough. Active dry yeast is used and it needs activation before you add the flour. If instant yeast is used, the activation step can be omitted. 

Tangzhong, a roux made with flour, milk, and water is used in this recipe. Tangzhong adds to the softness of the rolls and it stays softer for a couple more days. The hydration in the tangzhong does the magic. I use it often in many bread recipes like, Tangzhong Pumpkin Cinnamon Buns, Matcha and Strawberry Cream Melonpan,

Tangzhong Banana Buns, Espresso Chocolate Cream Buns.

Trust me, these rolls will be gobbled up in no time. Before you realize, these will be gone. They can be had as such, or with a schmear of butter. They make a wonderful breakfast when served with coffee, tea, or milk, or for that matter, these are great chai time snack too. If you like these rolls, here are some tasty rolls from the blog.

Whole Wheat Rolls

Pandesal

Pumpkin Shaped Pumpkin Dinner Rolls

Apple Cider Pull Apart Rolls

Cranberry Gingerbread Rolls

Sweet Coconut Almond Swirls

Peppermint Swirls

These tutti-frutti sweet rolls are my seventh recipe that I am sharing for Bakeathon 2022. Every week on Monday, Wednesday, and Friday we share delicious baked recipes, all through this month. Here are the link to recipes shared earlier. 

Pumpkin Banana Bread

 

Eggless Banana Almond Gingerbread

 

Pandesal

 

Samosa Chaat Pizza

 

Cheese Hatch Chile Tamale Cups

Cranberry Gingerbread Rolls

Roasted Tandoori Spice Vegetables

I am also linking this to Wonderful Wednesday, Happiness is Homemade, and What's For Dinner.

Ingredients

Makes 16 rolls

All purpose flour - 3 to 3 and 1/4 cups

Condensed milk - 1/2 cup

Milk - 3/4cups

Aquafaba -4 tbsp

Butter - 4 tbsp, room temperature

Salt - 1/2 tsp

Non-fat dry milk powder - 2 tbsp

Tutti-fruity - 1.5 cups

Active dry yeast - 2 and 1/4 tsp

Tangzhong

Flour - 1/4 cup

Milk - 1/4 cup

Water - 1/4 cup

For Brushing

Aquafaba - 2 tbsp

Butter - 1 tbsp, melted

Method

Whisk the milk, water with flour to lump free consistency. Cook on a medium flame with continuous stirring until roux forms. This may take about one and half to 3 minutes depending on the thickness of the pan. Set aside to cool.

Activate the yeast with warm milk and a tablespoon of condensed milk.

Add the activated yeast, remaining condensed milk, aquafaba, milk powder, butter, flour and salt to the bread machine and set it on dough cycle.

When it is doubled in size, transfer to a floured surface, punch and knead the dough. Roll in to rectangle, add the tutti-fruity, fold into three folds, repeat the folding continuously until the fruit is evenly distributed.

Divide the dough into 16 equal portions, stretch and fold, and roll into balls.

Place on a greased baking dish or pan, cover and let it rise for 30-40 minutes. Preheat the oven to 375 degrees F.

Brush with aquafaba.

Bake at 375 degrees F for 20-21 minutes.

Remove from the oven, Brush the top with melted butter, cool completely. Serve room temperature or warm rolls.