Forget cinnamon rolls — these none-too-cloying yeast dessert rolls get an update with the slightly bitter addition of malt. You can feel free to knead the dough by hand or break out the bread machine if you see fit. Just be sure to allow enough time since the dough needs to rise for a total of about six hours. Then, serve them with a dessert-friendly chocolate stout, if you're wise.
- 250 grams all-purpose flour
- 250 grams strong flour
- 8 grams yeast (brewer’s)
- 3 egg yolks
- 60 grams lard (or vegetable oil)
- 30 grams sugar
- 10 grams salt
- 1 teaspoon malt (or honey)
- 270 milliliters milk
- Warm the milk and add the yeast and the malt to be dissolved. Let it rest for 10 minutes.
- In the meantime, sift the two types of flour together, place the mixture in a bowl and gradually add the milk to be incorporated. Add the sugar, salt, and egg yolks, one at a time, and the lard.
- Knead well by hand, with a mixer, or in the bread machine, and let the dough rise for approximately 40 minutes.
- Place the dough in a bowl, cover with plastic wrap, and refrigerate for 4 hours.
- Remove the dough from the refrigerator and let it rest at room temperature for 1 hour.
- Punch down the dough lightly, and without overworking it, cut it into pieces weighing 35 grams each. Shape each piece into a roll, place the rolls on a baking sheet lined with wax paper.
- Brush the rolls with beaten egg and let them rise for 1 hour.
- Preheat the oven to 180C.
- Brush the rolls again with the beaten egg and bake for approximately 25 minutes.
- Remove the rolls from the oven and serve.
PER SERVING *
|Calories710Calories from Fat200|
|% DAILY VALUE*|
|Calories from Fat200|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.