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Sticky Toffee Rolls

Posted on 08 October 2010 by Mădălina

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

Sticky Toffee:
- 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 If the mixture doesn’t double, it could be an indication that you’re yeast is no longer active, and your dough won’t rise.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)

(Sticky Toffee)
- 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.


22 Comments For This Post

  1. Brock Says:

    those look like a barrel of healthiness!

  2. miVi3k Says:

    I didn’t even need photos to tell me those would be delightful. You had me at “toffee” :)

  3. randa Says:

    yummmmmmmmmmmmmmmmmmmmmm….looks fabulous!! I’m starving now haha

  4. Joel Says:

    I like breasts. I like Sticky Toffee. I like Rolls. I will leave the rest to your imagination. Make these for meeeee!

  5. Stella Says:

    These look diviiiine!! I will definitely try this recipe sometime… and by that I mean, get someone else to make it for me. :)

  6. Henri Says:

    COOOL. such a good idea to raise awareness.

  7. andrea Says:


  8. Mac Says:

    Wow, the ante has been increased. Don’t understand why not more people are commenting cause its such an easy way to help a cause.

    Goodluck, I’ll pass this on

  9. Lisa Says:

    If the rolls come out looking like that, I’d be willing to spend whatever effort it takes.

  10. Mădălina Says:

    Thanks to everyone for taking the time to comment; pass this along to everyone:)

    And yes Lisa, they come out looking like that– the secret is in the proofing

  11. Jessica Says:

    These look amazing! I will try your recipe. I tried another recipe and the dough was heavy and the rollS did not rise. Thanks for sharing it with us!
    Happy Thanksgiving!

  12. Laura Says:

    hey, those sound sweet!
    no pun intended..
    you just had to practise those after we did them in class eh?! or did you do them before?
    w/e see you on tues!

  13. Ashley Says:

    I love the extra love with the pink icing ;-)

  14. Jamille Says:

    These look amazingly duhlicious. I think this is what I am going to make the next time I decide to bake. :) :) :)

  15. Ali Says:

    can’t wait to try

  16. S Says:

    It looks delicious. I want to try it one of these days.

  17. Jackie Says:

    Sounds like the perfect way to start my rainy Sunday morning tomorrow.

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    There’s certainly practically nothing I enjoy more compared to coming to this blog every night following work. Hi and thanks for all of the amazing posts!!

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