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1
Prepare the all-purpose sweet dough as directed on page 140.
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2
Preheat the oven to 375F (191C).
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3
Remove the dough from the refrigerator and divide it into 1 1/2-ounce pieces.
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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.
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5
Mist the tops of the rolls with spray oil and cover loosely with plastic wrap.
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6
Proof at room temperature for about 2 hours, until the rolls have increased to about 1 1/2 times their original size.
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7
Dip your thumb in water, then use it to press a deep dimple into each roll.
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8
Press almost to the bottom of the dough and rotate your thumb to widen the dimple to about 1 inch across.
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9
The roll will spread slightly.
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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.
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11
Bake for 15 to 20 minutes, until a golden brown, rotating the pan as necessary for even browning.
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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.
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13
Then drizzle more glaze over the tops of the rolls while theyre still slightly warm, to create decorative streaks.
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14
Serve warm or cold.
