Buttermilk Rolls and Rugelachלחמניות+רוגאלך

Take some butter,cream cheese,brown sugar,whole wheat flour,all purpose flour ..use your mixer to combine these ingredients..few minutes later you'll get a perfect dark dough ! ; I didn't use fig preserves ,but Hero strawberry confiture .I cut them small.Now we have buttery rich strawberry Rugelach here.I wish you all a warm and great weekend !

whole-wheat flour Rugelach רוגאלך מקמח מלא

whole wheat Rugelach
/whole foods market
 רוגאלך-מתכון מלא בעברית

1 cup =2 sticks butter, at room temperature
1 (8-ounce) package cream cheese, at room temperature
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups whole wheat pastry flour
1 1/4 cups all purpose flour
1/2 cup fig preserves - OR strawberry confiture3/4 cup finely chopped pecans - I use some cookies and nutsH O W :In a large bowl, beat together butter and cream cheese with an electric mixer until silky. Add brown sugar, vanilla and salt and continue mixing until creamy. Add flours and mix just until well combined. To ensure tender, flaky cookies, avoid overworking dough.
Divide dough into three equal portions on separate parchment sheets. Fold each parchment sheet over dough and flatten each into a 6- x 8-inch rectangle. Cover and refrigerate until firm, about 1 hour.
Preheat oven to 375°F.
Roll each rectangle of dough between parchment to a thickness of 1/2-inch. Uncover dough and spread a thin layer of fig preserves onto each rectangle. Sprinkle with pecans, pressing them into the dough.
Using edge of parchment as an aid, roll each piece of dough into a log and press to tighten. Brush logs with milk and sprinkle with sugar, then carefully cut into 1-inch pieces.
Transfer to a parchment paper-lined baking sheet. and bake 30 to 35 minutes, or until edges are golden brown.
Set cookies aside to let cool slightly.
Full recipe Whole foods market

These Rolls are soft and very vert tasty, and yes, very easy to make too.I love them.
12 Buttermilk Rolls
 /whole foods לחמניות ריוויון3 1/4 cups flour (1 cup= 140 gr)
1 teaspoon salt
1 (1/4-ounce) package active dry yeast (=7 gr-2.25 ts)
1 cup low-fat buttermilk
1 tablespoon honey
5 tablespoons butter, melted and divided
1 egg
H o w :
In a large bowl, whisk together 1 1/2 cups of the flour, salt and yeast until well combined; set aside.
In a small pot, heat buttermilk until warm to the touch (about 115°F). (Be careful not to overheat the milk since it may cook the egg.)
Remove pot from heat and whisk in honey, 3 tablespoons of the butter and egg.
Pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. Stir in remaining 1 3/4 cups flour until a soft dough is formed.
Turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes. (my mixer did it)
For cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased 12-muffin tin -I've made these :For large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. Arrange balls of dough snugly in a greased 9-inch round cake pan.
Brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
Preheat oven to 375°F.
Brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if you like.
 Full recipe -whole food smarket site

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