Ingredients
Scale
For the Dough:
- 2 cups whole milk
- 1/2 cup vegetable, canola, or melted coconut oil
- 1/2 cup granulated sugar
- 1 (0.25 ounces) active dry yeast (about 2 1/4 teaspoons)
- about 4 1/2 cups of flour, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- scant 2 teaspoons salt
- 4 tablespoons unsalted butter, melted and divided
For the Crumble:
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 2/3 cup packed light brown sugar
- large pinch of salt
- 6 tablespoons cold unsalted butter, cut into small chunks
- 1/2 cup sliced almonds
For the Peach Filling:
- 4 ripe peaches, peeled
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 2 teaspoons cornstarch
- 1/4 cup water
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or buttermilk
- splash of both pure vanilla extract and pure almond extract
Instructions
- To make the dough, heat the milk, oil, and sugar in a large saucepan (I used my large dutch-oven) over medium heat to just below a boil. Set aside and cool to warm. You’ll want the mixture to be just warm to the touch. Not hot at all. About 105 degrees F. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
- Add 4 cups of the flour directly to the saucepan. Stir until just combined (the mixture may be wet), then cover with the lid to the pan (or a piece of plastic wrap if your pan doesn’t have a lid), and set aside in a relatively warm place for 1 hour. Check the dough after 30 minutes to ensure that it’s rising well. If the dough hasn’t risen at all, you may want to start over. After 1 hour, remove the lid and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or refrigerate for an hour before using. You can also cover the dough and refrigerate to use the next morning at this stage, or you can continue on to fill and roll and slice the dough before allowing the rolls to rest in the refrigerator overnight.
- While the dough rests, assemble the crumble and cook the peaches.
- To make the crumble, in a medium bowl, whisk together flour, oats, sugar, and salt. Add the cold butter chunks and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the mixture until well incorporated. Some butter bits will be the size of peas, and smaller. Add the sliced almonds and toss to combine. Refrigerate until ready to use.
- To make the peach mixture, bring a medium saucepan of water to a rolling boil. Add whole, ripe (but not too ripe) peaches to the boiling water and allow to boil for 30 seconds. Remove from the water after 30 seconds and place in a bowl filled with cold water and iced cubes. Peaches should peel easy once they’re cool. Peel and slice. Place peaches in a small saucepan with sugar and spices. In a small bowl slowly whisk water into cornstarch and add the mixture to the peaches. Heat, stirring occasionally, over medium heat until the peaches are soft and the juices are thick, about 15 minutes. Remove from heat and cool slightly before assembling the rolls.
- To assemble the rolls, place racks in the upper third and center of the oven and preheat the oven to 375°F. Grease 2 pie plates, or 2 8×8-inch square baking pans. Set aside.
- Remove half the dough from the pot. On a floured surface, roll the dough into a rectangle, about 12 x 8-inches. The dough should be rolled fairly thin. Brush dough with 2 tablespoons of melted butter. Sprinkle with a handful of almond crumble creating a thin layer across the dough, leaving a 1 inch border around all sides. Spoon half of the peach mixture over the crumble.
- Now, beginning at the end farthest from you, roll the rectangle tightly towards you, finishing seam side down. Tuck in the ends if they’re particularly loose and floppy. Slice the dough into 8 equal slices and arrange in one of the prepared pans. Set aside and repeat the process with the remaining half of dough and place those sliced rolls in the remaining pan.
- Allow to rolls to rest for 15 minutes.
- Place in the oven and bake for 20 to 22 minutes, or until the rolls are bubbling and golden brown. While the rolls are baking, make the glaze by whisking together powdered sugar, milk and extracts.
- Remove baked rolls from the oven. Allow to rest for 10 minutes then drizzle the glaze over the warm rolls. Serve warm (or room temperature, or cold… they’re good no matter what)!
