- Working ahead: The custard filling for this recipe can be made up to two days in advance.
- Getting dough to rise: Cold temperatures can affect rise times. If your home is on the cool side, you can help your dough rise by placing it in a warmed oven. I like to turn my oven on for 1-2 minutes before putting the dough in to rise. You never want to turn the oven on while the dough is inside it.
- How to get perfectly browned sweet rolls: The secret to perfectly browned sweet rolls is brushing them with an egg wash before baking.
- Overnight sweet rolls: Don't have time to make these in one go? Simply make the dough and allow it to rise overnight in the refrigerator. To use, bring the dough to room temperature (about 30-60 minutes), divide into 12 pieces and continue.
- Storage: These sweet rolls can be stored in an air tight container for up to two days.
Sources:
Pastry recipe adapted from Passion 4 Baking (Norwegian)
Filling recipe adapted from Martha Stewart