This post is simply about these rolls. Lately I have had some terrible luck with yeast, but I recently managed to find one truly amazing brand which works wonders! Although baking with yeast is time consuming, it requires very little effort otherwise and the results are deeply satisfying. These rolls are not very heavy and not very sweet, extremely fragrant and just perfect for midnight snacking.
Angie, this is my second entry to the Fiesta Friday Challenge #1!!
You will need:
- Flour: 2 cups + 1 cup + for rolling
- Milk: 1 cup + ¼ cup
- Caster sugar: ½ cup + 1 tablespoon
- Salt: 1 teaspoon
- Butter (melted): 75 gms. + 4 tablespoons
- Yeast: 1 teaspoon
- Granulated sugar: 4 tablespoons
- Dried cranberries: 100 gms.
- Basil: ½ cup
- Nutmeg (grated): ½ teaspoon
Dissolve the yeast in 1 cup of lukewarm milk and stir in 1 tablespoon of caster sugar. Let it stand for about 15 minutes or until frothy.
In a large mixing bowl, add 2 cups of flour, salt, 75 gms. butter and the yeast dissolved in milk and mix well with a wooden spoon. This will be a slightly wet mixture but that is fine. Cover with a damp cheesecloth and prove for at least 6 hours in a warm place.
After it has risen, add 1 cup of flour and ¼ cup milk and mix well to form dough (if it is still too sticky to roll, add some more flour, a tablespoon at a time and mix well – this amount worked for me though).
Sprinkle flour generously on a clean work surface and transfer the dough. Roll out into a rectangle of approximately 1 foot by 2 ½ feet.
With a pastry brush, brush the surface with 4 tablespoons of melted butter. Sprinkle the granulated sugar, nutmeg, basil leaves and cranberries.
Starting from the far end and working towards yourself, start rolling the dough as tightly as possible, into a long cylinder. (If you have a couple of extra hands to help you, that would be great!)
Slice the cylinder into 1 inch thick slices and place them on baking trays lined with butter paper.
Cover with a damp cheesecloth and let it prove in a warm place for 30 minutes.
Bake for 30 minutes at 150 degrees Celsius or until pale golden.
Makes about 24-32.
Note: Make sure to dust your rolling pin with flour to ensure that it does not stick.