RSS Feed

Cinnamon Rolls and Ham and Cheese Rolls

Posted on

Using the no-knead master dough, I made cinnamon rolls and Ham and Cheese Rolls on another day. (According to the website, the longer you leave the dough in the fridge, the better it is…Refer to previous post for the no-knead master dough.)

This slideshow requires JavaScript.

Cinnamon Rolls

 

I like cinamon rolls, smells good, looks cute, sweet and I always like them with nuts.

Take out the master dough from the fridge, grab a chunk of dough and put the rest of the dough back to the fridge. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating the ball. You will get a taut, smooth surface. Let the dough rest, covered with a towel while you prepare the ingredients for the filings.

Ingredients for filling:

3 tbsp of melted butter (about 42.5g)

½ cup of dark brown sugar (more if you want it sweeter) (I added 100g)

1 cup of chopped nuts (I added almonds)

2 tbsp of cinnamon powder (I added more cos I like cinnamon)

Method:

1) Melt the butter.

2) Combine the metled butter with the sugar and cinnamon powder.

3) Roll the dough out to about 1/3” thickness, brush with melted butter mixture and sprinkle it with chopped nuts.

4) With your palm lightly press the filling ingredients into dough and then roll them up. Secure the roll by pinching both ends of the     roll. Cut the rolls into 1” pieces and line them with paper cups and place it on a baking sheet.

5) Cover with a towel and rest for 1 hour.

6) Preheat your oven at 180 degress C. Bake for about 40 mins. (Depending on the size of your roll, the duration differ, so check your oven after 30 mins.)

Ham and Cheese Rolls  

I wanted to try make pretzels after eating some pretzels made by my friend. I thought this dough will make good ham and cheese rolls which actually looks and taste like pretzels, so I decided to give it a try.

Take out the master dough from the fridge, grab a chunk of dough and put the rest of the dough back to the fridge. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating the ball. You will get a taut, smooth surface. Let the dough rest, covered with a towel while you prepare the ingredients for the fillings.

Ingredients for filling: (I estimated the amount of ham and cheese according to the amount of dough I took)

Ham (4-6 slices)

Cheese (4-6 slices of mozerella cheese)

Method:

1) Roll the dough out to about 1/3” thickness. With the long side facing you, gently press the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into pieces (whatever size you like) and transfer to a sheet pan lined with parchment paper.

2) Cover with a towel and rest for 1 hour.

3) Preheat your oven at 180 degress C. Bake till puffed and golden-brown. (about 15-20 mins). (Depending on the size of your roll, the duration differ, so check your oven after 15 mins.)

(I should have baked mine a little longer, cos they looked a little pale, or I would try brushing a layer of egg on top the next time. “)) 

I am submitting this Cinnamon rolls and ham and cheese rolls to Aspiring Bakers #8: Bread Seduction (June 2011), hosted by Jasmine of  The Sweetylicious.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: