Go-to-Sweet Rolls


One of my favorite egg bread, sweet roll recipe is  King Arthur Cinna Buns recipe . I adapted and have used whole grain flours as well maple syrup  or honey for sweetener. I have cut the sugar in half and other times used oil for the butter and water for the milk. This egg dough makes pretty braided bread too. I have made with fresh and dried fruits. I have added nuts and chocolate chips. I have also used wild yeast! I use this recipe as my go-to sweet roll.

I like to bake half of the recipe right away and freeze the other half. When ready for sweet rolls, I let them thaw overnight in the fridge and bake the next morning. For the icing, when we use, a thin drizzle of cream cheese frosting goes long ways and I often have that in my freezer too, ready to go. But a spoon of homemade yogurt it is just perfect on them too.

Go-to Sweet Roll

adapted from King Arthur Cinna Buns recipe

1 cup lukewarm milk or other liquid like whey, water, coconut milk
1/3 cup (75 grams) butter, cut up or oil
1  teaspoons salt (if using unsalted butter)
1/4 to 1/2 cup  sugar, maple syrup, honey, muscovado
2 1/2 teaspoons instant yeast or active dry yeast
4 1/2 cups all purpose flour or a mix of whole grain and all purposeFor the filling, make a paste: 1/3 cup butter, softened, 1 cup muscovado sugar, 2 tablespoons ground cinnamon

For the dough, mix together all ingredients and knead — by hand, mixer, or bread machine — to make s smooth, soft dough. I mix for about 10- 12 minutes.

Place the dough in a lightly oiled bowl and cover the bowl with a towel. Let the dough rise until it’s nearly doubled in bulk.

Divide the dough in half. Open each half into a rectangle and spread half the filling paste over each half. Roll the dough into a log and cut it into 14-18 slices.

Place the rolls in 2 lightly greased 9″ x 13″ pans. Cover the pan with a towel and let the rolls rise until they’re nearly doubled. Or at this point, transfer to the fridge for slow rise or freeze to bake later. Preheat the oven to 400°F and bake them on a preheated  oven until they’re golden brown, about 12-15 minutes. I usually take them out of the fridge and let the rolls sit on the counter for about 1 hour before baking them.





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