AuthorLe-ThermiqueCategoryBreadsDifficultyIntermediate- Add milk, sugar and yeast to the mixing bowl and warm up 2 Minutes / Speed: 2 / Temperature : 37°C .
- Add all the ingredient to the mixing jar.
- After weighing all the ingredients.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.
- Follow the instruction for 1st Rise for one hour.
Punch & Shape the dough
- Use your hand to punch and flatten the dough to release the air.
- Use a rolling pin to roll it into a 15 x 9-inch (38x23cm) rectangle.
For the filling
- In a small mixing bowl combine sugar and cinnamon Stir until combined.
- Spread the softened butter on top and sprinkle the mixture of sugar and cinnamon all over the dough. Using a rolling pin, lightly press it into the dough. Roll up the dough tightly into a log. Cut the log into 9 even pieces
Proofing 2nd Rise
- Place the rolls in a lightly greased 9-inch pan and lightly cover with aluminum foil or plastic wrap.
- Place the pan in the warm place to rise for 45 minutes
- Preheat oven 200°C for 15 minutes until golden brown.
Making the graze
- Combine the powdered sugar vanilla and milk. Mix together until smooth and lump free. Add more milk if the mixture is too thick. Drizzle the glaze over the still warm rolls.
Serving Size rolls
Servings 9
- Amount Per Serving
- Calories 278
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 5.6g28%
- Cholesterol 44mg15%
- Sodium 76mg4%
- Potassium 68mg2%
- Total Carbohydrate 43.1g15%
- Dietary Fiber 1.8g8%
- Sugars 13.8g
- Protein 5.3g11%
- Calcium 4%
- Iron 11%
- Vitamin D 38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Add milk, sugar and yeast to the mixing bowl and warm up 2 Minutes / Speed: 2 / Temperature : 37°C .
- Add all the ingredient to the mixing jar.
- After weighing all the ingredients.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.
- Follow the instruction for 1st Rise for one hour.
Punch & Shape the dough
- Use your hand to punch and flatten the dough to release the air.
- Use a rolling pin to roll it into a 15 x 9-inch (38x23cm) rectangle.
For the filling
- In a small mixing bowl combine sugar and cinnamon Stir until combined.
- Spread the softened butter on top and sprinkle the mixture of sugar and cinnamon all over the dough. Using a rolling pin, lightly press it into the dough. Roll up the dough tightly into a log. Cut the log into 9 even pieces
Proofing 2nd Rise
- Place the rolls in a lightly greased 9-inch pan and lightly cover with aluminum foil or plastic wrap.
- Place the pan in the warm place to rise for 45 minutes
- Preheat oven 200°C for 15 minutes until golden brown.
Making the graze
- Combine the powdered sugar vanilla and milk. Mix together until smooth and lump free. Add more milk if the mixture is too thick. Drizzle the glaze over the still warm rolls.