Much as I like cinnamon rolls, their sweetness is sometimes a bit too much for local temperatures. So, when I saw a video of "tray rolls" on skillshare (can't locate it just now), I decided that I have to have a go at various different fillings for the rolls; also to make them stuck together as they suggested. Two reasons: one, mentioned in the video, is that you hide most of the edges of the rolls as you stick them together, so they don't dry out in the oven.
Second, the oven where we currently live now is even more temperamental than usual, and refuses to distribute heat evenly. So any multi-tray baking involves moving them around, and that's not good. To half the amount makes it not worth the bother, so... stick them all together and use just one tray seemed the way forward.
I made the dough for the first batch according to the recipe in the video on Skillshare. It didn't come out well, don't know why, but suspect that there is big difference in "plain white flour" as bought in the States and here in Spain. So I actually went with a modified version of the dough I use for cinnamon buns and it worked.
Ingredients for the dough:
- 50 g fresh yeast
- 80 g butter, unsalted
- 250 ml milk
- 2 heaped tablespoonfuls of sugar
- 1 teaspoonful of salt
- 3 cups (750 ml) flour.
- Mix of 2 tablespoonfuls of quark, 1 tablespoonful of strawberry jam and about a teaspoonful of sugar; but can be anything really.
- 1 egg and some brown or white sugar to sprinkle on the top
- Melt butter, mix with milk, make sure the mix is lukewarm, mix in the yeast broken into pieces; once they dissolve, add sugar and salt, dissolve, add flour, mix and knead the dough. The dough should be soft but not liquid or sticky.
I use a large pan where I can first melt the butter, then do the mixing and then cover with its own lid and put it into warm place. Saves one item for the wash and some cling film :)
- Let the dough rise for about 30 min, giving it some light punches towards the end, maybe about 20 min into process (I don't really know what is the sacred significance of this moment but it is present in virtually all yeasty dough recipes).
- Mix the filling and beat the eggs for glazing. The filling can be anything. I went for quark and jam mix to have a healthier final product, but I must note that it turned out way too soft and slippery and made the rolling stage difficult. Maybe just a small amount of jam would have worked better.
- Prepare clean working surface and dust it with flour. Line an over tray with parchment.
- Shake the dough out of the pan or mixing bowl, knead it a bit, roll it out in a vague rectangle, spread the filling and roll it up, starting on shorter side (the longer is the longer side, the more swirls you'll get). Cut the resulting roll into 12 or more buns (16 is a good easy-to-work-out number). Place them side by side on the oven tray. Glaze with beaten egg and sprinkle with sugar.
- Let the buns rise for another 30 min in a warm place. Bake them at 210 for about 20 min or till golden.
Baked stuff on shutterstock