With all new recipes I come across, I stick to the recipe the first time i try it! then .. the second time I play around with it.. making changes!=) thats the fun of baking right?
So first I made the DELICIOUS cinnamon rolls =D I was so happy with how they turned out! soft in the centre~ sweet, cinnamony filling! BUT.. because I used margarine, not unsalted butter, it was a little too salty for my liking. So I changed the recipe a little bit to make SAVOURY ROLLS =D They were just as YUM! With the basic bread recipe you can put any filling you like! so HAVE A GO and BE CREATIVE =)
Cinnamon scrolls (adapted from HHB)
(makes 12 ~ 15 rolls)
250ml (1 cup) milk
50g (1/4 cup) brown sugar
1/4 cup vegetable oil
1 packet dry yeast
250g (2 cups) + 30g (1/4 cup) plain flour
1/4 teaspoon baking powder
1/4 teaspoon (scant) baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon (cinnamon powder)
50g (1/4 cup) sugar (I used brown sugar)
50g (1/4 cup) unsalted butter (melted)
- Mix milk, sugar and vegetable oil in a small pot. Heat mixture until just before boiling. Leave for ~45min - 1 hour to cool.
- Place 2 cups plain flour and yeast in a mixing bowl. Make a well in the centre and add the above mixture. Mix until the mixture comes together to form a thick batter. Cover with a clean towel and let batter sit for at least 1 hour.
- Add in the remaining flour, baking powder, baking soda an salt. Stir until the mixture comes together. - You can makes the rolls now or cver and leave to chill in the fridge overnight or until needed. If left to chill, check the dough and punch it down by folding with a spatural if hte dough rises almost to the rim of the mixing bowl.
- When ready to make the rolls, mix ground cinnamon and sugar in small bowl.
- Dust work surface with flour. Dust the top and bottom of dough with flour. Roll out dough into rectangular shape as thin as possible. Dust the dough and work surface with flour when needed.
- Brush rolled dough with melted butter and sprinkle cinnamon and sugar mixture evenly.
- Starting from the opposite end of the dough, roll the dough neatly in a line towards you as tight as posible. Pinch the seams to seal.
- Cut into 1 incch thick slices and arrange on baking pan lined with baking paper. Place rolls close to together so that they are almost touching.
- Cover with a clean towl and leave to rise for 30 minutes or until rolls double in size.
- Bake in preheated oven at 180oC for 20 minute or until golden brown.
Other savoury fillings include:
Meat floss + chives
Ham + chives
|Trio of scrolls - (from left to right) Cinnamon, Ham and chives, meat floss and chives|
|Had to quickly take a photo before it was GONE =p|