These are sooooooo good. I just have to share these with you. A perfect recipe for a cozy Autumnal day.
This is a recipe that my youngest likes to make. He’s very fussy, so I jump at the chance to let him bake/cook when he asks. He’s perfected these now.
You will need:
For the Rolls:
3 Cups Plain Flour
16g Dried Yeast
1/4 Cup Caster Sugar
1/2 Warm Water
1/2 Cup Warm Milk
1/2 tsp Salt
For the Filling:
1/2 Cup softened Butter
1/2 Cup Caster Sugar
2 tblsp Cinnamon
To make the rolls, add the yeast to the warm water in a small bowl. This will froth up nicely whilst you continue with the next stage.
In a large bowl mix your flour, sugar, salt, egg, melted butter and milk. Add your yeast mixture. Mix well. Add a little more flour if it seems too dry. You should be able to lift it easily out of the bowl.
Take your dough out of the bowl and knead well for about 5 mins on to a floured surface.
Place in a large bowl. Cover and leave to rise until roughly double it’s size. This can take a good hour or so.
You can now make the filling.
Mix the softened butter, sugar and cinnamon together. Place to one side.
Heat the oven to 190C/350F
Once the dough has risen, take out of the bowl and knead again. Roll out on to a floured surface in to a rectangular shape.
Now take your buttery filling and spread evenly over the dough covering the whole surface.
Now roll up long ways in to a long sausage shape. Now cut into slices width ways about 3cm thick. We end up with about 8 slices.
Grease a non stick dish (I like to use a round Le Cruset Pie Dish) and place each piece in the dish side by side so that they are touching. They will expand. Sprinkle with sugar and pop in the oven for abot 20-25mins.
The should be nicely risen and golden brown.
You can eat them warm like this or you can also make a glaze.
We just mix a cup of icing sugar (powder sugar) with 3 tsbl spoons of milk and a couple of drops of vanilla essence. Drizzle over whilst still hot.
You can tear the rolls apart and enjoy. They are sooooooo good and a must whilst still hot.