Easy Morning Coffee Rolls
Why I Love This Recipe
To prepare rolls, start with a short side and roll up each dough rectangle, Swiss roll style. using a sharp knife, slice each roll into 6 even-size pieces. Place rolls, cut-sides up, in prepared muffin tray. Cover with plastic wrap and a teatowel, and stand in a warm place to rise until doubles, about 3/4 to 1 hour.
Ingredients You'll Need
2 7g sachets active dry yeast
2/3 cup warm skim milk (43-45C)
2 1/4 cups plain flour
3 teaspoons caster sugar
1/4 teaspoon salt
1/4 cup vegetable oil
1 large egg, lightly beaten
1/2 cup firmly packed brown sugar
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
Spray a 12 cup muffin tray with vegetable oil cooking spray.
In a small bowl, sprinkle yeast over warm milk. Cover with clear plastic wrap; stand in a warm place until foamy, about 5 to 10 minutes.
Sift flour, sugar and salt into a mixing bowl. Mix well.
Stir yeast mixture, oil and egg into flour mixture until a dough forms.
To prepare filling, mix brown sugar, pecans and cinnamon in a bowl.
On a floured surface, knead dough for 5 minutes, adding more flour if sticky to handle. Halve the dough. Roll each half to a 30 x 23cm rectangle.
Sprinkle each rectangle with half the filling, leaving a 1cm border. Lightly press filling into dough.
To prepare rolls, see Cook's Tips for detailed instructions.
Preheat oven to 220C.
Bake until golden, about 12 to 15 minutes.
Cook slightly on a wire cooling rack. Serve warm.