Cinnamon rolls ..
Ingredients
For the tangzhong
- 2 tbsp Flour
- 1/3 cup Milk
- 1/4 cup Water
For the dough
- 2 1/2 cups All purpose flour/maida
- 5 tsp Milk powder
- 1 tbsp Sugar
- 1/2 tsp Salt
- 1 1/8 tsp Instant dry yeast
- 5 tsp Thick fresh cream
- 1 tbsp Oil
- 3/4 cup Milk
For the filling ..
- 2 tbsp Melted unsalted butter
- 2 1/2 tsp Cinnamon powder
- 1/4 cup Brown sugar
Directions
For the tangzong..
In a sauce pan ,mix milk water and flour without any lumps .
Heat it .Continue stirring . Let it thicken . Turn off the heat .
For the filling ..
Mix melted butter ,brown sugar and cinnamon powder well.
For the dough..
In a bowl mix flour ,sugar ,yeast ,cream ,salt and milk powder.
Mix well .
Mix tanghzong and milk well .
Add this to the flour mixture .
Knead well for 6-7 minutes .
Add oil .
Knead for another 3-4 minutes until the dough is smooth and elastic . Shape it into a ball and apply oil and place it in a well oiled bowl .
Cover it with cling film and keep it in a warm place and let it rise .
Let it double in size .
Gently punch down the dough .
Knead for a minute or two .
Roll it in to a rectangle .
Spread half the quantity of filling evenly .
Roll it in to a tight log .
Divide it into 14 equal parts .
Place cut side up in a10" square aluminum tin . Cover it with cling film and let it rise . Meanwhile pre heat the oven at 180 degree C with both the top and bottom rods on .
Apply the rest of the cinnamon /butter mixture on the risen rolls .
Make a tent with aluminum foil and bake at 180 degree C for 12-13 minutes . Now take the pan out amd remove the aluminum foil and apply butter /milk / egg .
Bake for another 3-4 minutes .Remove the rolls from the pan and apply butter .
Let it cool .
