Cinnamon rolls

After baking our daily bread, I still had some fresh yeast left and decided to whip up some cinnamon rolls as a treat. They turned out really yummy and are very easy to make.


Eat the rolls while still warm!

Ingredients:
- 500 gr High Grade Flour
- 1 tsp fine sea salt
- 200 ml milk, lukewarm
- 100 gr sour cream or yoghurt
- 50 gr caster sugar
- 50 gr butter, softened
- 1 egg
- 25 gr fresh yeast
- 1 tsp olive oil, vegetable oil or canola oil
- 100 gr sugar
- 2 tsp cinnamon
- 75 gr chopped walnuts, optional
- Extra flour

Utensils:
- Big mixing bowl
- Small mixing bowl
- Cup
- Knife
- Teaspoon
- Measuring spoons
- Pastry brush
- Scale
- Rolling pin
- Cling film
- Baking paper
- Baking tray
- Tea towel
- Oven
- Cake rack


Preparation:
Mix the flour, caster sugar and salt together in the big mixing bowl. Make a well in the center and pour the sour cream or yoghurt, butter, and egg in the well. Combine the fresh yeast and lukewarm milk in the small bowl and stir until the yeast has dissolved completely. Pour the milk in the well start mixing everything until combined. Turn the mixture onto a floured worktop and start kneading for about 10 minutes. If the mixture feels too wet, add some flour (a little at the time). If it feels too dry, add some milk (a splash at the time). The dough is ready when it feels silky and smooth and if the dough bounces back when pressing. Shape the dough into a ball. Clean the bowl and rub the bowl with oil. Put the dough in the bowl and cover with cling film. Leave to rise in a warn place (20-25ºC) for approximately an hour or until doubled in size.

Turn the dough from the bowl onto a floured bench top and press it gently into a square. Roll it flat with a rolling pin. Mix the sugar with the cinnamon. Cut the dough into smaller squares (size doesn't really matter. Just cut it the way you like.). Sprinkle each square with the sugar-cinnamon mixture. Leave 1 cm around the edges to fold the roll. You can sprinkle some chopped walnuts onto the sugar if you like. Start on one side an roll the squares all the way to the other side. The side looks like a pin wheel. Line a baking tray with baking paper and put the rolls on the tray. Leave a little space between each roll, because they will rise again. Brush the tops of the rolls with water and sprinkle the remaining cinnamon sugar over the tops. Cover the rolls with a tea towel and leave to rise in a warm place for 1 hour or until doubled in size.

Preheat the oven to 190ºC and bake the rolls for 25 minutes or until golden brown and a skewer comes out clean when inserted. Cool on a wire rack for 10 minutes before you can tuck in.
Really yummy with a cuppa.