Brown Sugar Raisin Breakfast Rolls
Soft and fragrant~ They are delicious on their own~ Slice them open to add cream or fruits for a richer breakfast experience~ This recipe makes six rolls.
Ingredients
Steps
Roll out the small dough into an oval shape with the bottom side up. (No picture available, using the curry ham roll step as a reference.)
Fold both sides toward the center.
Pinch the edges at the top and bottom together.
Twist one end on the left side into a slightly thinner and longer tip.
Let all the formed pieces rest for 10-15 minutes.
Roll out the small dough pieces into strips. Starting from the thicker end, roll towards the thinner end and pinch to seal.
Once all pieces are rolled, cover them with cling wrap and let them rise to twice their original size. (At around 38°C. If fermenting in the oven, place a bowl of water to increase humidity.) Note: images from this step onward show brown sugar rolls.
Preheat the oven to 190°C. While preheating, brush the surface of the rolls with a layer of milk. Once preheated, bake in the middle layer of the oven at 180°C for approximately 15 minutes.
Take them out of the oven~
The bottom color looks beautiful too~
Finally, store them in a sealed container while still warm.