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Buttery Almond Stuffed Morning Buns
DescriptionIf you love yeast rolls and almond croissants, you’re going to adore these incredible buns. The buttery texture and incredible almond flavor are guaranteed to make them your new favorite breakfast item.
InstructionsTo make the yeast dough:
NotesNote: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later. To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual. I also love making a full dough recipe and using half to make savory buns (like these or these) and half to make sweet buns for dessert. If you do this, just halve the filling recipes and roll out the dough half at a time.