Cinnamon Rolls
1 1/4 tsp yeast, 1/2 cup milk (cold),1/4 cup sugar, 35g margarine melted and cooled (butter works too), 1/2 tsp salt, 1 egg, 2 1/4 cup bread flour, 80g softened butter, 100g dark brown sugar, 1 tbsp cinnamon
In a large bowl, dissolve the yeast in milk. Mix in the butter, sugar and egg. Add in the bread flour, then the salt. (just to prevent the salt from killing the yeast.) Knead with lightly floured hand for 5 minutes to develop gluten in the dough. It’ll be smooth. Let it proof in the bowl, covered for 1 hour or until doubled in size.
Turn it and place on a lightly floured surface. Let it rest for 10 minutes. Roll it into a rectangle (mine was around 1/8-inch thick). Spread butter on the dough with an offset spatula. Combine sugar and cinnamon together before sprinkling over evenly. Roll the dough and then cut using a serrated knife (mine was 1 1/2 inches wide). Place on a nonstick pan (or butter your pans generously) allowing some space for the rolls to proof. Cover and let rise for 30 minutes or until doubled in size. Or cover and let rise in fridge overnight.
Bake in preheated oven (400dF) for 15-18 minutes or until browned (if baking in muffin pans it’ll take a shorter time).
via a walking dream
