Sunday, April 28, 2013

Oatmeal Cinnamon Raisin Rolls

I planned to make buttery sugar buns that I came across during usual food blogs surfing to begin with but somehow I, instead, ended up with these rolls !

With cinnamon called for in the recipe, I knew it would undoubtedly be a big hit for my beloved eaters..and as always, I was so right about my guess..:)

The recipe  ( slightly adapted from here. )


1/2 cup milk, warmed

1 1/4 teaspoons active dried yeast

1 large egg

2 tbsp honey

45 g softened butter

1/4 rounded teaspoon salt

11/2 cups plus 2 tbsp bread flour

3/4 cup old-fashioned whole rolled oats

1/2 cup raisins (combination of raisins, cranberries, currants, or other dried fruit may be used)

1 scant teaspoon cinnamon

1 tablespoon unsalted butter, melted

1 tablespoon honey

Method :

Add the milk to a glass measuring cup or microwave-safe bowl and heat on high power to warm it, about 30 seconds.

To the bowl of a stand mixer fitted with the paddle attachment, add the milk and sprinkle the yeast on top of it. Beat on low speed for about 10 seconds, just to combine; let mixture stand for 10 minutes.
Add the egg, honey, salt, and mix until well-combined on low to medium-low speed.

Add the flour, oats, raisins, cinnamon, and beat until a dough forms. Scrape off any dough bits stuck to the paddle and remove the paddle attachment. Put on the dough hook.

With the dough hook attached, turn mixer on low speed, and add the butter. Knead dough for about 15 to 20 minutes, stopping to scrape down the bowl and dough hook as necessary. Dough will be firm, smooth, not sticky, and elastic. Place mounded ball of dough in a lightly greased large bowl and cover with plastic wrap. Place mounded ball of dough in a cooking sprayed or lightly greased large bowl and cover with plasticwrap. Place bowl in a warm place until it has doubled in size, about 2 hours.

After dough has risen and doubled, punch it down to release the air bubbles, and turn it out onto a Silpat or floured work surface. Devide the dough into 9 pieces, shape them into ballsr and place balls into 8*8 baking tin ( slightly greased and lined with parchment paper ).

After all pieces are in the pan, cover it with plasticwrap and allow to dough to rise for about 1 hour, or until rolls are nearly doubled in size. While dough rises, preheat oven to 375F. Prepare honey-butter mixture by melting butter in a microwave-safe bowl on high power, about 1 minute. To the melted butter, add the honey and stir to combine; set aside.

After the rolls have risen and before baking, brush tops and sides of dough with the honey-butter mixture, getting into the sides and crevices and with a pastry brush. Bake rolls for about 20 minutes or until golden. Allow rolls to cool before serving. Serve with Cinnamon-Sugar Butter.


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