Eggnog Sweet Rolls - Bake from Scratch

      Standard sweet rolls can be enjoyed any day, but elevate your celebration with our Eggnog Sweet Rolls. You will mix, proof, fill, and shape your sweet rolls the night before. On the morning of your special day, simply take the rolls out for a final proof before you start opening gifts. While they bake, quickly prepare your Eggnog-Rum Glaze. If small children or non-drinkers will be at the table, you can substitute the rum in the glaze with 1½ tablespoons (22.5 grams) of water.

      Makes 12 rolls

      3½ to 4 cups (438 to 500 grams) all-purpose flour, divided

      ¼ cup (50 grams) granulated sugar

      2¼ teaspoons (7 grams) instant yeast

      2¼ teaspoons (6 grams) kosher salt, divided

      ¾ teaspoon (1 gram) ground nutmeg, divided

      1¼ cups (300 grams) prepared eggnog

      ¾ cup (170 grams) unsalted butter, at room temperature* and divided

      1 large egg (50 grams), at room temperature

      ¾ cup (165 grams) firmly packed light brown sugar

      1½ tablespoons (9 grams) ground cinnamon

      Eggnog-Rum Glaze (recipe follows)

      In a bowl of a stand mixer with a paddle attachment, combine 1½ cups (188 grams) flour, granulated sugar, yeast, 2 teaspoons (6 grams) salt, and ¼ teaspoon nutmeg, mixing on low speed just until mixed. In a medium saucepan, warm the eggnog and ½ cup (113 grams) butter over medium heat until an instant-read thermometer reads between 120°F (49°C) and 130°F (54°C). Pour the warm eggnog mixture into the flour mixture and mix at medium-low speed for 2 minutes, stopping to scrape down the bowl. Add the egg and continue mixing at medium speed for another 2 minutes. Gradually add 2 cups (250 grams) of flour with the mixer on low speed, mixing only until integrated and stopping to scrape the bowl as needed. Switch to a dough hook attachment and beat at medium-low speed until a soft, elastic dough forms, about 6 to 10 minutes, scraping down sides as necessary; add up to an additional ½ cup (62 grams) of flour, 1 tablespoon (8 grams) at a time, if the dough is too sticky. Test the dough for gluten development using the windowpane test. (See Note.)

      Spray a large bowl with cooking spray, place the dough inside, and turn it to coat the top with oil. Cover and let rise in a warm, draft-free area (75°F/24°C) until it has doubled in size, taking about 40 minutes to 1 hour.

      Spray a 13×9-inch baking dish with cooking spray and line it with parchment paper, allowing the excess to hang over the edges. In a small bowl, mix together brown sugar, cinnamon, remaining ½ teaspoon (1 gram) nutmeg, and remaining ¼ teaspoon salt.

      Gently punch down the dough and cover it, letting it rest for 5 minutes. Transfer the dough to a lightly floured surface, rolling it out into an 18×12-inch rectangle. Using a large offset spatula, spread the remaining ¼ cup (57 grams) butter over the dough, leaving a ½-inch border on one long side. Sprinkle the brown sugar mixture evenly over the butter. Starting from the long side opposite the border, roll the dough up into a jelly roll shape, pinching the seam to seal. Gently shape to an even 18-inch length. Use a serrated knife to slice the log into 12 rolls (about 1½ inches thick), trimming the ends slightly if needed. Place the rolls, cut side down, in the prepared pan. Cover and refrigerate overnight.

      Allow rolls to rise, covered, in a warm, draft-free area (75°F/24°C) until nearly doubled and the dough holds an indentation when poked, which should take about 3 to 4 hours. (See PRO TIP.) Preheat the oven to 375°F (190°C). Bake the rolls until lightly golden and an instant-read thermometer reaches 190°F (88°C) in the center, about 15 to 20 minutes. If necessary, tent loosely with foil to prevent over-browning. Let cool in the pan for 10 minutes. Remove the rolls from the pan using the parchment paper as handles. Drizzle Eggnog-Rum Glaze over warm rolls and serve.

      Let us know how it turned out!

      Eggnog-Rum Glaze

      2½ cups (300 grams) confectioners’ sugar

      3 tablespoons (45 grams) prepared eggnog

      1½ tablespoons (22.5 grams) spiced rum

      2 tablespoons (28 grams) unsalted butter, melted

      ¼ teaspoon kosher salt