Fruit-Filled Thumbprint Rolls

• 1 recipe all-purpose sweet dough (page 140)
• 1 recipe fruit filling (page 196) or lemon curd (page 196), or 1 can commercial pie filling
• 1 recipe white fondant glaze (page 144)

1. Prepare the all-purpose sweet dough as directed on page 140.
2. Preheat the oven to 375F (191C).
3. Remove the dough from the refrigerator and divide it into 1 1/2-ounce pieces.
4. Form each piece into a tight round roll (see page 25), then place the rolls on a parchment-lined sheet pan, about 1 1/2 inches apart.
5. Mist the tops of the rolls with spray oil and cover loosely with plastic wrap.
6. Proof at room temperature for about 2 hours, until the rolls have increased to about 1 1/2 times their original size.
7. Dip your thumb in water, then use it to press a deep dimple into each roll.
8. Press almost to the bottom of the dough and rotate your thumb to widen the dimple to about 1 inch across.
9. The roll will spread slightly.
10. Fill the thumbprint with the filling of your choice, and feel free to use a variety of fillings so that youll have an assortment of rolls.
11. Bake for 15 to 20 minutes, until a golden brown, rotating the pan as necessary for even browning.
12. As soon as the rolls come out of the oven, brush them with the fondant glaze (which will melt) and let cool for 5 minutes.
13. Then drizzle more glaze over the tops of the rolls while theyre still slightly warm, to create decorative streaks.
14. Serve warm or cold.

sweet dough, recipe fruit filling, recipe white fondant

Taken from www.epicurious.com/recipes/food/views/fruit-filled-thumbprint-rolls-381464 (may not work)