Fruit-Filled Thumbprint Rolls - sweet dough

Method

• Prepare the all-purpose sweet dough as directed on page 140.
• Preheat the oven to 375F (191C).
• Remove the dough from the refrigerator and divide it into 1 1/2-ounce pieces.
• Form each piece into a tight round roll (see page 25), then place the rolls on a parchment-lined sheet pan, about 1 1/2 inches apart.
• Mist the tops of the rolls with spray oil and cover loosely with plastic wrap.
• Proof at room temperature for about 2 hours, until the rolls have increased to about 1 1/2 times their original size.
• Dip your thumb in water, then use it to press a deep dimple into each roll.
• Press almost to the bottom of the dough and rotate your thumb to widen the dimple to about 1 inch across.
• The roll will spread slightly.
• Fill the thumbprint with the filling of your choice, and feel free to use a variety of fillings so that youll have an assortment of rolls.
• Bake for 15 to 20 minutes, until a golden brown, rotating the pan as necessary for even browning.
• As soon as the rolls come out of the oven, brush them with the fondant glaze (which will melt) and let cool for 5 minutes.
• Then drizzle more glaze over the tops of the rolls while theyre still slightly warm, to create decorative streaks.
• Serve warm or cold.