Monday, 22 April 2013

Cinnamon rolls and Nutella rolls (Tangzhong method)

 I had some leftover Tangzhong from the previous milk bread preparation. I decided to make fillings this time. We are not particularly fond of the sweet coconut filling (Dilkhush or Dilpasand). So I made large Nutella rolls and small cinnamon rolls.

Some variation to the proportions mentioned in the milk-break recipe.
Ingredients

350gm/ 2½ cups bread flour (I used Maida) 1/2 cup of whole wheat flour (this is a variation) 55gm/3tbsp+2tsp caster sugar 5gm/1tsp salt 56gm egg (equals to 1 large egg) ( If you want eggless, increase amount of milk or add a cooked potato)  7gm/1tbsp+1tsp milk powder (to increase fragrance, optional) 1 cup milk (increased the quantity of milk) 100 gm of Tangzhong (refer to milk bread recipe) 5 to 6gm/2 tsp instant yeast 30gm/3tbsp butter (cut into small pieces, softened at room temperature)

Method of making dough: refer to the milk bread recipe.
Method to shape the dough:
After the first rise, gently deflate the dough and divide into two equal halves. 
For the Nutella rolls:
Take one portion and divide into 4 equal halves and make balls. Let the balls rest for 15 minutes. 
Roll each ball into an oval approximately half an inch think. Smear a table spoon of nutella evenly on the oval. Rolls it starting at the wider of the shorter sides. Place in a prepared loaf pan.
For the Cinnamon rolls:
Ingredients:
4 tbsp - cinnamon sugar - refer to cinnamon toast
2 tbsp - butter 
Cut the butter into cinnamon sugar and make a smooth paste.

Let the second portion rest as such for 15 minutes. Roll the ball into a large oval approximately 1/2 inch thick. Smear the cinnamon sugar paste onto the oval shaped dough. Roll the dough starting form the longer sides of the oval. Make long log. Cut the log into 8 equal sized rolls and place them on the a prepared 8" square pan.

Allow for a second rise. 

Bake each tray for 30 minutes at 180 degrees C.

When one is baking, keep the other tray in the refrigerator.

Verdict: 
You can also try to allow the second rise to happen in the refrigerator. Keep it in the refrigerator overnight for the second rise and bake the rolls fresh in the morning. Awesome soft and spongy flavoured rolls for yummy breakfast!
priya's signature image at photobucket

1 comment:

Swathi Iyer said...

Delicious cinnamon rolls and Nuttella rolls, Love that tangzhong method make everything nice.