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Servings: 12 rolls
Ingredients:
180 ml milk
55 g margarine, softened
405 g all-purpose flour
7 g instant yeast
50 g white sugar
3 g = 1/2 ts salt
60 ml water
1 egg
220 g brown sugar
7 g = 1 TBS ground cinnamon
115 g margarine, softened
80 g raisins (optional)
Directions:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 270g flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well.
Add the remaining flour in two times, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 30x23 cm (12x9 inch) rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough (from one end then the whole side. Then it’s easy to roll) and pinch seam to seal.
Cut into 12 equal size rolls and place on a greased greaseproof paper. Put in the oven. Switch it on at 50°C for 3 minutes only and leave it there. Let rise inside until doubled, about 30 minutes.
Preheat oven to 190°C.
Bake in the preheated oven for 20-30 min, or until browned. Remove them immediately from their initial place on another, otherwise the sugar mixture will make them stuck on the paper.
