Easy Morning Coffee Rolls
INGREDIENTS
- Cooking Time: 12-15
- Servings: 12
- 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
DIRECTIONS
- 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.
RECIPE BACKSTORY
TIPS:
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.