CINNAMON BUNS
8 ml dry yeast 215 ml milk
3 ml sugar 30 ml melted margarine
50 ml warm water 500 ml flour
15 ml sugar 4 ml salt
METHOD:
1. Dissolve yeast and 3 ml sugar in water. Put on top of warm oven until foamy, 5 min. When foamy, pour into large mixing bowl.
2. Add remaining sugar, salt, milk, butter and 375 ml flour to the yeast mixture. Beat for five minutes.
3. Stir in enough flour to make a soft dough. Turn onto lightly floured
counter and knead 10 min. until smooth and elastic.
4. Place dough in plastic bag, label and place on tray to be refrigerated until next period.
NEXT DAY:
5. Punch down dough, knead 30 seconds . Shape as desired and place in
greased pan, cover with a clean towel and let rise on warm
oven 10 min.
6. Preheat oven to 375. Bake until golden brown and not doughy looking.
Middle Topping
100 ml brown sugar
10 ml cinnamon
50 ml margarine (melted)
Blog questions:
The overall taste of the cinnamon buns was amazing.
The background of the photo compliments the rolls fairly well.
Next time I make this recipe I will definitely roll out the dough wider to give the rolls a consistent shape.
If I were to take this photo again I will try and get better lighting.
Textures- The filling is granular, the texture of the dough it self is uneven and course, the texture of the towel looks both silky and course.
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