Ever since the cafeteria started selling cinnamon rolls, I've not been able to stop myself from buying one a day for my breakfast. Mind you, it's not that economical, not to mention that it's not too good for my diet. Since it was a long weekend, I decided to try my hand at baking bread this time around. I found this recipe from one of my favourite recipe blogs, the Little Teochew. It's always reliable and never fails to disappoint me.
Making bread is really easy, and more fuss-free than baking cakes. My mini rolls came out of the oven nice and warm, just in time for tea. Takes just three big bites to finish each roll. :)
There were many more leftovers to give away and some more to eat for breakfast AND tea the next day.
Ingredients:
Making bread is really easy, and more fuss-free than baking cakes. My mini rolls came out of the oven nice and warm, just in time for tea. Takes just three big bites to finish each roll. :)
There were many more leftovers to give away and some more to eat for breakfast AND tea the next day.
1 1/3 cup whole milk
1/3 cup vegetable oil
1/3 cup caster sugar
1 1/2 tsp dry yeast
2 2/3 cups plain flour (+ 1/3 cup)
1/2 tsp baking powder
1/3 tsp baking soda
1 tsp salt
100g unsalted butter - melted
1/2 cup brown sugar and 1/2 tsp cinnamon powder, mixed together
Sultanas to sprinkle
Directions:
1. Mix the milk, vegetable oil and sugar in a pan. Scald the mixture, turn off the heat and leave to cool for about 30 minutes. When mixture is lukewarm, sprinkle in the dry yeast. Let it sit for a minute.
2. Stir in 2 2/3 cups of flour into the mixture. Cover and let it rise for at least an hour.
1/3 cup vegetable oil
1/3 cup caster sugar
1 1/2 tsp dry yeast
2 2/3 cups plain flour (+ 1/3 cup)
1/2 tsp baking powder
1/3 tsp baking soda
1 tsp salt
100g unsalted butter - melted
1/2 cup brown sugar and 1/2 tsp cinnamon powder, mixed together
Sultanas to sprinkle
Directions:
1. Mix the milk, vegetable oil and sugar in a pan. Scald the mixture, turn off the heat and leave to cool for about 30 minutes. When mixture is lukewarm, sprinkle in the dry yeast. Let it sit for a minute.
2. Stir in 2 2/3 cups of flour into the mixture. Cover and let it rise for at least an hour.
3. In a separate bowl, add 1/3 cup of flour, baking powder, baking soda and salt. Stir mixture
together.
4. When ready to prepare the rolls, sprinkle rolling surface generously with flour. Form a rough rectangle with the dough, then roll it out thin. Try to maintain a general rectangle surface.
5. Drizzle melted butter over the dough, followed by the sugar + cinnamon powder mix. Sprinkle sultanas on top. Roll up the dough and pinch the seam of the roll to seal it.
6. Cut the roll approximately 1 inch thick and lay them in a greased baking tray. Remember to leave a little space in between the rolls for them to rise.
7. Let the rolls rise for about half hour until they look bloated, then bake at 180C for about 25 minutes until they are golden on the surface.
5. Drizzle melted butter over the dough, followed by the sugar + cinnamon powder mix. Sprinkle sultanas on top. Roll up the dough and pinch the seam of the roll to seal it.
6. Cut the roll approximately 1 inch thick and lay them in a greased baking tray. Remember to leave a little space in between the rolls for them to rise.
7. Let the rolls rise for about half hour until they look bloated, then bake at 180C for about 25 minutes until they are golden on the surface.
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