• Prep Time: 45 mins
  • Cooking Time: 15 mins
  • Serves: 2 dozen

Stollen Butter Rolls

  • Recipe Submitted by on

 Ingredients List

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup 2% milk
  • 2 large Nellie’s Free Range Eggs, room temperature
  • 1/2 cup butter, softened
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4-1/4 to 4-3/4 cups all-purpose flour
  • 3/4 cup chopped mixed candied fruit
  • 3/4 cup dried currants
  • 1/2 cup cold butter, cut into 24 pieces (1 teaspoon each)


In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a floured surface. Knead candied fruit and currants into dough (knead in more flour if necessary). Divide and shape into 24 balls; flatten slightly. Place 1 teaspoon cold butter in center of each circle. Fold circles in half over butter; press edges to seal. Place in a greased 15x10x1-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 375°. Bake until golden brown, 15-20 minutes. Cool in pan 5 minutes; serve warm. Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each muffin on high until warmed, 30-45 seconds.

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