Just for a change, sweet rolls.

In the past, I’ve made savoury rolls, like cheese and pickle, or chorizo and sun-dried tomato, this time I’m going for a sweet version. I have some Blood Orange fruit spread, although this would work with marmalade or any fruit jam.

 and I will add chopped apricots and flaked almonds as well.

The basic dough is a sweet one,


250g Milk
10g Instant Yeast
500g Strong White Flour (For a softer dough you can substitute 150g Plain Flour for Strong)
60g softened Butter
40g Sugar
10g Salt
2 large eggs.

I like to warm the milk a little before I make the dough.

Once the dough has had its first rise, turn it out and gently stretch it into a rectangle.

Spread a thin layer of the orange spread on it,

 then sprinkle the chopped Apricots and Flaked Almonds.

Roll up and cut into rolls about one inch thick, laying the rolls on a lightly greased sheet, 

and prove for another 30-45 minutes while the oven heats up.

Bake for 18 minutes at 230°C or until the internal temperature is 95°C.

And that’s it.

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