Ingredients (12-15 Rolls – halved)
- 125 ml milk
- 25 gm brown sugar
- 31 ml of vegetable oil
- 1/2 tsp of instant yeast / 3/4 tsp of active dry yeast
- 125 gm plain flour
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- Pinch of salt
- 1/2 tbsp of cinnamon powder
- 25 gm of brown sugar
- 25 gm of melted unsalted butter
- Mix milk, sugar and vegetable oil in a pan. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins ~ 1 hour.
- Place 250g (2 cups) plain flour and Instant yeast in a mixing bowl. Make a well in the centre and add the above mixture. Stir with a spatula until the mixture comes together to form a thick batter. (If using Active Dry Yeast, sprinkle the yeast into the mixture and let it sit for a minute before adding it to the plain flour.) Cover and let the batter sit for at least 1 hour.
- Add in the remaining 30g (1/4 cup) flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge over night or until needed. If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the mixing bowl. (Note: dough will be more firm and easier to work with if left to chill in fridge).
- When ready to make the rolls, mix ground cinnamon and sugar in a small bowl.
- Dust the work surface freely with flour. Dust the top and bottom of dough with flour. Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when necessary.
- Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.
- Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
- Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.
- Cover and leave to rise for 30mins (1 hour if dough was left to chill over night) or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.)
- Bake in preheated oven at 180degC for 20mins until golden brown.
Recipe from Foogo!