As we slide into the end of the summer, I have a few different fruit compotes sitting in my refrigerator that I need to use up.  There’s apricot, peach and plum – so delicious served alongside cake, over ice cream or stirred into yogurt or oatmeal.I decided to use the last of my seasonal stash to create some rolls using my easy basic yeast dough recipe.  I filled the rolls with a dollop of my compote preserves and they baked to a jammy deliciousness that will make your weekend brunch just that much brighter.  But you can also bake them plain to enjoy simply with butter.  Sometimes the basics are all we need to keep company with our favorite morning beverage.It’s hard to believe it’s almost September but it’s been a great year for fruit, thankfully.  I’m still savoring nectarines and figs at the moment, but as children head back to school and fashion turns to sweaters and boots, we’ll be into apples and pears in no time.  I hope you’ve had a chance to enjoy this year’s extraordinary goodness.Bench notes:- Yeast feeds on sugar but yeast activity may decrease if it comes into direct contact with sugar or salt, so dissolve the yeast in water first, then add the sugar. – Don’t add any more than 3 cups of flour to the dough or your pastries will be tough and dry.- As you’re forming the rolls, don’t coil too tightly so they can expand during the second rise.  Here’s an illustration of how to shape the rolls.- I place each baking sheet of rolls on top of another baking sheet (“double pan”) before they go into the oven to prevent the bottoms from getting too brown.- You can dust the rolls with powdered sugar or, for a sweeter bite, drizzle with glaze: whisk together 1/3 cup (40 g) powdered sugar, 1 tablespoon milk, a couple drops of vanilla or lemon juice and a few grains salt.Fruit RollsMakes 12 rolls1 pkg (2 1/4 teaspoons) active dry yeast1/4 cup (2 oz) warm water (110 -115 degrees F; warm but not hot on your wrist)slight pinch sugar1/2 cup (4 oz) milk3 oz (6 tablespoons) unsalted butter, cut into 1/2

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