This recipe takes a little bit of time to make, but o-m-g, is it ever worth it. I dare you to have just one sticky toffee roll. Please leave a comment to raise Breast Cancer Awareness.
October is Breast Cancer Awareness month, and I’ve entered a baking contest to help raise awareness for the cause. I will be donating $1.00 to the Canadian Breast Cancer Foundation for every comment I receive on all my posts with the little pink ribbon in the corner. Please comment, help bring awareness.
Sticky Toffee Rolls (servings: 15 large rolls, 30 mini rolls)
- 1 tsp white sugar
- 1 pkg (.25oz) Fleischmanns Active Dry Yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup white sugar
- 1/4 cup butter
- 1 tsp salt
- 2 eggs, beaten
- 4 cups all-purpose flour
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 tbsp Karo light corn syrup
- 1 egg
- 1/4 cup milk
- 1 tsp cinnamon
- 3/4 cup brown sugar
- Large rectangular pan, I used an 11x7x2 size pan.
1. In a small bowl, mix 1 tsp sugar, yeast and warm water. Allow the yeast slurry to stand for about 10 minutes, or until it doubles. If the mixture doesn’t double, it could be an indication that you’re yeast is no longer active, and your dough won’t rise.
2. In a sauce pan, scald milk over medium heat– once it bubbles, remove it from the stove, and mix in 1/4 cup sugar, 1/4 cup butter, and salt until melted. Allow to cool until luke warm.
3. In a large bowl, combine yeast slurry, milk mixture, eggs, and 1 1/2 cup flour. Using your hook attachment on your stationary mixer, mix on low until well combined. Stir in remaining flour 1/2 cup at a time, making sure that the dough is incorporated well after each flour addition. Once you’ve added all the flour, increase speed, and allow to mix for 8 minutes, or until it is smooth and elastic.
4. Once the dough has pulled together, turn it onto a lightly flour-dusted surface, and knead for an additional 2 minutes. Round into a ball, and place in large, lightly oiled bowl. Cover with a damp cloth, and let it rise in a warm place until doubled in volume (around 45m-1hr)
- While the dough is rising, cream butter and sugar until light and fluffy. Add Karo light syrup, and mix until incorporated. Spread evenly on the bottom of your pan.
- Make an egg wash by whisking egg and milk together. In a separate bowl, combine sugar and cinnamon. You will egg wash your rolled out dough, and sprinkle sugar/cinnamon mixture before rolling buns.
5. Turn dough out onto a lightly floured surface, and roll into a rectangle, to a height of 1/4″. Brush with egg wash, and sprinkle cinnamon sugar mixture. Starting at the long side, tightly roll and pinch at the seam to seal. Cut the roll into 15 pieces for large rolls, or 30 pieces for mini rolls. Place cuts down in prepared pan.
Cover, and proof for an hour, or until doubled in volume. Proofing is the final step in fermentation, carbon dioxide is a bi-product of the chemical reaction, and gives rise to your dough. In commercial kitchens, proof boxes are used to keep dough at a warm temperature, in a slightly humid environment. At home, you don’t need a expensive proof box, because you can make your own, using your microwave. A handy tutorial is found here.
6. Brush proofed rolls with remaining egg wash and bake in a pre-heated oven for 25-50 minutes, until golden brown. Allow to cool for 5 minutes, then invert onto serving platter.