Mystic Water is a town steeped in enchantment and wonder. From its townsfolk to its businesses to its history, most locals know that anything can happen.
Emma Chase, the local assistant librarian, loved the sweet rolls that Anna O'Brien baked at Bea's Bakery. When she was younger, her daddy bought her one at least once a month and always as a surprise.
Emma would eat the sweet roll as slowly as possible to make it last as long as possible. When Anna moved to Wildehaven Beach, Emma knew she'd never eat one again. But Morty, the head librarian, ordered them frozen and had them shipped to Mystic Water just for Emma.
Emma has yet to grow out of her childhood eating habits. In fact, Morty tells her, “Your diet is atrocious.” And Emma replies, “Everyone my age eats garbage. It’s what we do.”
These Fruity Pebble Sweet Rolls create nostalgia in the hearts of whoever eats one. They cause you to close your eyes, breathe deeply, and remember the moments that fill your heart with joy. They will remind you that anything is possible, if only you believe.
Fruity Pebbles Sweet Rolls
Level of Difficulty: Lots and lots of patience (it’s takes 5–6 hours to make because of allowing the dough to rise)
2 cups Fruity Pebbles
2 cups cold unsweetened vanilla almond milk (or whole milk)
1 tablespoons light brown sugar
1/8 teaspoon salt
1 cup cereal milk (use the milk you made in the first step)
1/4 cup white granulated sugar
1 packet instant yeast
1/2 cup unsalted butter (room temperature)
2 large eggs
1/2 teaspoon salt
4 and 1/2 cup all purpose flour
6 tablespoons unsalted butter melted
1 cup crushed Fruity Pebbles
2 cups powdered sugar
2 tablespoons cereal milk (or milk of choice)
1 teaspoon vanilla extract
1 teaspoon lemon extract
additional crushed Fruity Pebbles
How to Make
Pour the milk into a large container. Crush the Fruity Pebbles with your hands as you pour them into the milk. Let this sit for at least 20 minutes at room temperature.
Strain through a fine mesh strainer to remove the cereal.
Stir in the sugar and salt. Store in refrigerator.
Warm the milk, not to boiling. It should be approximately 110 degrees. Pour into large mixing bowl. Add the sugar and the yeast. Allow this to sit for about 5–10 minutes.
Add the butter and mix.
Add the eggs one at a time, mixing in between.
Add salt and flour. Mix slowly until combined.
Lightly flour a smooth work surface. Place the ball of dough on the floured surface. Knead it for approximately 1 minute until smooth. Add more flour as needed so that the dough isn’t sticky and forms into a ball.
Place the dough into a greased mixing bowl. Cover and set in a warm place. (I turn on my stove to 250 degrees, and then I turn it off when I’m ready to place the bowl on top of the stove.)
Let this sit for 2 hours. The dough should double the size. Remove the dough from the bowl and place on flat floured surface. Using a floured rolling pin, roll out the dough to a rectangle 18 x 12 inches.
Melt the butter. Then brush the dough with the melted butter and sprinkle with the crushed Fruity Pebbles.
Roll the dough starting farthest away from you and rolling toward yourself. Pinch the dough where it meets so that the dough holds its shape in the roll. Cut into 12 even rolls. Place rolls into a greased or parchment paper-lined 9×13 baking tray.
Cover and place in refrigerator for 1–2 hours for second rise.
Then remove the rolls from the refrigerator and set in a warm place for another hour for the final rise.
Preheat oven to 375 degrees. Bake rolls for approximately 20–25 minutes until just turning golden brown. Cover with tinfoil if tops are getting too brown and middles are still gooey.
Remove from oven and allow to cool.
Meanwhile prepare the glaze, add the powdered sugar to a small mixing bowl. Pour in the cereal milk stir to combine. Add in the vanilla and lemon extract. Stir to combine.
Drizzle the glaze over the sweet rolls. Top with crushed Fruity Pebbles. Serve and enjoy!
The Legend of James Grey can be purchased in paperback or for the Kindle from Amazon, Barnes and Noble, iBooks, and other major retailers.