Best 7 Stollen Butter Rolls Recipes

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Stollen butter rolls, also known as Weihnachtsstollen, are a traditional German Christmas pastry with a sweet, rich flavor and a distinctive shape. These festive treats are perfect for holiday gatherings, brunch, or as a special breakfast treat.

Here are our top 7 tried and tested recipes!

STOLLEN BUTTER ROLLS



Stollen Butter Rolls image

Our family enjoys my stollen so much they say it's just too good to be served only as a holiday sweet bread. I created these buttery, less sweet dinner rolls so we can satisfy our stollen cravings anytime. -Mindy White, Nashville, Tennessee

Provided by Taste of Home

Time 1h

Yield 2 dozen.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk
2 large 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)

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine warm 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover 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 and 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 roll on high until warmed, 30-45 seconds.

Nutrition Facts : Calories 198 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 178mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

STOLLEN



Stollen image

Make this classic stollen recipe for a delicious treat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 4

Number Of Ingredients 19

11 cups sifted all-purpose flour, plus more for kneading
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground mace
1/2 teaspoon freshly grated nutmeg
2 ounces cake yeast or 3 packages active dry yeast
2 cups milk, warmed
1 1/4 cups (2 1/2 sticks) unsalted butter, melted, more for bowl and brushing
6 large eggs, lightly beaten
15 ounces golden raisins, soaked in 1/2 cup orange juice
10 ounces currants, soaked in 1/2 cup cognac
1/4 pound chopped dried apricots
1/2 pound diced candied citron
1/4 pound diced candied orange peel
10 ounces blanched almonds, coarsely chopped
Grated zest of 2 lemons
14 ounces marzipan, quartered
1/2 cup (1 stick) unsalted butter, room temperature, for brushing cakes
Superfine sugar, for dusting

Steps:

  • In a large mixing bowl, whisk together flour, sugar, salt, mace, nutmeg, and yeast. Stir in warm milk, 1 1/4 cups melted butter and 1/2 cup warm water. Add eggs and stir to combine. Turn dough out onto a floured surface, and knead until fairly smooth.
  • Add the dried fruits, candied fruits, almonds, and lemon zest to the dough and continue kneading on a floured board for about 10 minutes. If dough is sticky, knead in more flour.
  • Place dough in buttered bowl, cover with plastic wrap and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
  • Roll each portion of marzipan into a 12-inch log. Punch down dough and cut into 4 equal pieces. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter to coat, place marzipan log in center of dough and fold one long side to the center then fold the other long side over first side, overlapping it by 1 inch.
  • Turn loaves over, taper the ends, and place on parchment-lined baking sheets. Cover loaves with plastic wrap and let rise again in a warm place, 1 to 1 1/2 hours.
  • Heat oven to 350 degrees. Bake stollen until golden brown, about 35 to 40 minutes. Remove from oven. Brush all over with room temperature butter and sprinkle with superfine sugar to cover. Let cool completely before serving.

GRANDMA RITA'S SOFT BUTTER ROLLS



Grandma Rita's Soft Butter Rolls image

Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.

Provided by Lela

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h55m

Yield 18

Number Of Ingredients 10

¾ cup milk
¼ cup butter
¼ cup white sugar
1 teaspoon salt
4 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
3 ½ cups bread flour, divided, or as needed
1 egg, lightly beaten
1 tablespoon all-purpose flour, or more as needed, for dusting

Steps:

  • Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
  • Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  • Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
  • Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
  • Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g

OLD-FASHIONED STOLLEN



Old-Fashioned Stollen image

Stollen is a Christmas tradition in Germany. The fruit-filled yeast bread is topped with icing, candied fruit and almonds. Its shape resembles a giant Parker House roll. -Linda Hinners, Brookfield, Wisconsin

Provided by Taste of Home

Time 55m

Yield 3 loaves (12 slices each).

Number Of Ingredients 17

2 packages (1/4 ounce each) active dry yeast
1/2 teaspoon plus 1/2 cup sugar, divided
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
3/4 cup butter, softened
1-1/2 teaspoons salt
1/2 teaspoon ground cardamom
2 large eggs plus 2 large egg yolks, room temperature
6-1/4 to 6-3/4 cups all-purpose flour
1/2 cup raisins
1/2 cup diced citron or mixed candied fruit and peel
1/2 cup sliced candied cherries
Melted butter
ICING:
1 cup confectioners' sugar
5 to 6 teaspoons whole milk
Blanched whole almonds, coarsely chopped, and additional candied fruit

Steps:

  • In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, cardamom, eggs, egg yolks, remaining 1/2 cup sugar and 2 cups flour; beat until smooth. Stir in the raisins, citron, cherries and enough remaining flour to form a soft dough., Turn out onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch down; divide into thirds. Roll each piece on a floured surface into a 10x6-in. oval. Brush with melted butter. Fold 1 long side over to within 1 in. of the opposite side. Press edges to seal. Place on greased baking sheets. Brush with melted butter. Cover and let rise until doubled, about 45 minutes. , Bake at 375° until lightly browned, about 25 minutes. For icing, combine confectioners' sugar and milk; spread over cooled bread. Decorate with almonds and fruit.

Nutrition Facts : Calories 172 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 156mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

STOLLEN



Stollen image

German stollen is dense bread that is traditionally oblong, like a swaddled baby. In this version, from Martha's mother, the dough is braided, letting icing pool in the loaf's crevices.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 braided loaves

Number Of Ingredients 19

5 1/2 cups sifted all-purpose flour, plus more for surface and more if needed
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon freshly grated nutmeg
1 cup whole milk, warmed
5 ounces (1 1/4 sticks) unsalted butter, melted
1 tablespoon plus 1/2 teaspoon active dry yeast (from two 1/4-ounce envelopes), dissolved in 1/4 cup warm water
3 large eggs, lightly beaten
7 1/2 ounces golden raisins (1 1/2 cups), soaked in 1/4 cup fresh orange juice
5 ounces dried currants (1 cup plus 2 tablespoons), soaked in 1/4 cup Cognac
5 ounces blanched almonds (1 cup), coarsely chopped
4 ounces diced candied citron (2/3 cup;)
2 ounces diced candied orange peel (1/3 cup)
2 ounces diced dried apricots (1/3 cup)
Finely grated zest of 1 lemon
Vegetable oil, for bowl
3 cups confectioners' sugar
5 tablespoons whole milk

Steps:

  • Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
  • Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
  • Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
  • Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

STOLLEN BUNS



Stollen buns image

These sticky buns really capture the taste of Christmas and are great for sharing with friends and neighbours

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 45m

Yield Makes 14

Number Of Ingredients 18

500g strong white bread flour
3 tbsp light muscovado sugar
1 tsp salt
7g sachet fast-action yeast
3 tsp mixed spice
85g butter
200ml milk , plus 1 tbsp
1 tbsp black treacle
2 tbsp brandy
2 eggs
2 tbsp sunflower oil or vegetable oil
175g mix of sultanas and raisins
25g mixed peel (optional)
50g glacé cherry , roughly chopped
zest 1 orange and 1 lemon
400g white marzipan
handful flaked almonds
50g icing sugar , plus more to dust

Steps:

  • Put the first 5 ingredients into a large bowl and mix. Rub in the butter. Or you can do this in a food processor. Put 200ml milk, treacle and brandy into a pan and warm until the treacle melts. Stir well.
  • Beat one of the eggs and the oil into the liquid, then add the whole lot to the dry ingredients and mix to a smooth dough. Let it sit for 10 mins, then knead for 1 min on a lightly floured surface until smooth and springy. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place until doubled in size. Leave it overnight in the fridge instead if you have time - bring the dough back up to room temperature before step 3.
  • Lightly flour the work surface. Tip the dough from its bowl and press out into a rectangle about A4 size. Scatter over the fruit and zest, knead in until even, then roll out the dough to a rectangle approximately 50 x 15cm. Squash the marzipan into a cylinder, then roll into a thick sausage the same length as the dough. Sit it in the middle of the dough, wet the dough a little around the edges and roll it around the marzipan.
  • Heat oven to 200C/180C fan/gas 6 and line 3 baking sheets with baking parchment. Dip a large sharp knife into some flour and slice into 14 rounds, discarding the very end bits. Flatten each bun and its marzipan middle a little with your hand. You can freeze them at this stage. Put onto the sheets well spaced, then cover with oiled cling film and leave to rise until about half their size again. Beat the second egg with 1 tbsp milk and brush it all over the buns. Sprinkle with almonds.
  • Heat oven to 200C/180C fan/gas 6 and bake for 15 mins or until risen and golden. After a few mins cooling, lift onto a cooling rack. Melt the icing sugar with 4 tbsp just-boiled water, then brush the syrup all over the buns - be generous with it. Dust with a little more sugar to serve. Best eaten within 48 hrs.

Nutrition Facts : Calories 408 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.55 milligram of sodium

STOLLEN BREAD AND BUTTER PUDDING



Stollen Bread and Butter Pudding image

This is a great twist on an old favorite. Grandma has had it a long time and it makes it every year. It's a great way to use up leftover stollen that's gone stale and no one will eat. (if there are any leftovers :D ) Prepare ahead as this does need to chill for 1 - 2 hours before baking. Zaar World Tour 05

Provided by Amis227

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb german stollen, dessert bread
2 ounces butter, softened for spreading
3 1/2 ounces canned cherries in syrup, drained (optional)
2 medium eggs, plus
2 egg yolks
8 ounces heavy whipping cream
12 ounces milk
3 -4 tablespoons superfine sugar
1/8 teaspoon almond extract
powdered sugar, to decorate

Steps:

  • Slice the Stollen thinly and spread one side with butter.
  • Stack in slightly angled layers in a large lightly buttered oven proof dish.
  • Scatter cherries in between layers, if desired.
  • TO PREPARE THE CUSTARD:.
  • Beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract.
  • Slowly pour over the Stollen slices, pressing them down into the liquid so they are well soaked.
  • Refrigerate for one to two hours or until custard mixture is absorbed.
  • TO BAKE THE PUDDING:.
  • Preheat oven to 350 degrees F.
  • Place the dish in a roasting pan and when ready to bake, pour boiling water in the roasting pan to come halfway up the baking dish sides.
  • Carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp.
  • Cool for 10-15 minutes.
  • Sift powdered sugar over the top. Serve with warm custard.

Nutrition Facts : Calories 299.2, Fat 26.6, SaturatedFat 15.9, Cholesterol 190.5, Sodium 135.1, Carbohydrate 10.5, Sugar 6.4, Protein 5.5

Tips:

  • Make sure your yeast is active. If you're using active dry yeast, proof it in warm water with a little sugar before adding it to the dough. If you're using instant yeast, you can add it directly to the dough.
  • Knead the dough until it is smooth and elastic. This will help to develop the gluten in the dough, which will make the rolls light and fluffy.
  • Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
  • Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place it in a greased 9x13 inch baking pan.
  • Let the rolls rise again until they have doubled in size. This will take about 30 minutes.
  • Bake the rolls in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until they are golden brown.
  • Let the rolls cool slightly before serving.

Conclusion:

Stollen butter rolls are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be tailored to your own taste. Whether you like them plain or filled with your favorite jam or fruit, stollen butter rolls are sure to be a hit with everyone who tries them. So next time you're looking for a special bread to serve at your next gathering, give stollen butter rolls a try.

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