Featured in Tastespotting.com - 14th Jan 2012
Cinnamon Rolls and Dill Rolls
Prep time: 15 mins
Sitting time: 2+2 hrs
Baking time: 10-15 mins
Makes: 8-10 rolls
What you need:
1 Basic Bread Dough recipe (Click here)
If making Cinnamon Rolls:
50 gms Butter, softened
2 tsps Cinnamon Powder
2 Tbsps Brown sugar
Some raisins to sprinkle in between
If making Dill Rolls:
¾th Tbsp Oil
1 Onion, sliced
2 Green Chili, chopped
1 bunch Dill leaves, chopped
¼ tsp Salt
What to do:
In the basic bread dough recipe, when you reach the stage of shaping the dough into rolls, follow the below instructions. Divide the dough into 8-10 balls. Now roll out the ball into a 10” rope. Lay it on the table top and flatten it out to 1” width and 1/2” thickness.
For the Cinnamon rolls: Spread some softened butter onto the flattened rope. Sprinkle with brown sugar and cinnamon powder. Toss in a few raisins. Now start folding the flattened dough to make a spiral.
For the Dill rolls: Heat oil and fry the onion and chilli. Add dill and fry for 2 mins. Seasn with salt. Cool. Spread the cooled mixture onto the flattened dough rope and then fold into a spiral.
Now place the dough rolls on a baking tray and loosely cover with cling film (to keep the moisture in). The dough will ferment and double in size in the next two hours. Just before baking, glaze with a eggwash for the dill roll or a milkwash for the cinnamon roll. Bake in a preheated oven at 200°C for 10-15 mins. Once done, overturn the rolls in the baking tray to avoid the bottom getting soggy. Serve Warm.
Note: If you’re oven is small, you can still bake this in 2 batches. Ensure space between the rolls after shaping, as they double in size. Also if you plan to make both the rolls – don’t bake the cinnamon ones with the dill. They both have very strong smells and the resultant intermingling is strange. Two batches – one for each type should be ideal.
The rolls are at their glorious peak when hot. Serve at tea time or devour for brekkie!!
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