I know, I know... You've been pulling your hair out wondering when I was going to post the reason for my scrupulous and stingy hoarding of the blackberries Pammy and I picked over the summer. I have been saving all those scrumptious, plump, tempting blackberries for a unbelievable Thanksgiving tabletop dessert that will make your dinner spread unmatched.
One of the staples of everyones Thanksgiving dinner is dinner rolls. My Bammieroo first introduced this recipe to my family as a dessert/dinner hybrid, or what I have dubbed as a tabletop dessert: masked as dinner, but as rewarding as dessert.
I've blogged about these warm buns before, actually multiple times. They are that phenomenal. They are the best of both worlds, they are scintillating and comforting, mouthwatering and fulfilling, elaborate and simple. Bammieroo always made these sweet rolls with an orange marmalade filling, always an excellent choice, but blackberries are an exquisite substitution that Gabriel and I have come to love nearly just as much.
As much as I would love to share my Bammieroo's sweet bread recipe with you... I'm still just too selfish!
Begin my preparing your favorite sweet bread dough**Tip: If using a cookie sheet, allow two inches between rolls on all sides for rising
1 cube butter, room temperature
1 cup sugar
8oz whole blackberries
Mix together until berries are incorporated, and sugar dissolved
After the dough has risen according to the recipe, roll it out to ¼ inch
Fill with a liberal coating of filling, and roll lengthwise
Taper the ends, and pinch off the seal
Generously grease muffin tins, rose pans, or cookie sheet
Place equal sized rolls in compartments
Allow to rise until plump
Bake at F350° 10-22 minutes, depending on pan size, or until just beginning to brown
Immediately remove from pan