Whole wheat strawberry cinnamon rolls
Here’s a simple recipe to make ,fresh home baked Strawberry cinnamon rolls for a lazy weekend breakfast/brunch. These whole wheat rolls are bursting with flavour from the strawberries, cinnamon and additive free Sarda Farms ghee. Using wholesome Sarda Farms milk to make the dough makes the rolls soft and fluffy. You can substitute part of the whole wheat flour with maida if you like.
- 3 Whole wheat flour
- 1- 1 ½ cups Sarda Farms Milk (or as required)
- 2 tablespoons Melted Ghee
- 2 tablespoons powdered sugar
- 2 teaspoon instant yeast
- 1 egg (optional)
Warm 1 cup milk till it is just lukewarm. Add egg,sugar,ghee to it and whisk.
Warm (just lukewarm) ¼ cup water and sprinkle yeast over it.
Place the flour in the bowl of a food processor or stand mixer.
Add the yeast and milk mixture gradually as you pulse the mixer.
Add ore milk or water to make a soft pliable dough.
Knead dough for 8-10 minutes till it is soft.
Grease a bowl with little ghee and place the dough I ti.
Cover with a damp kitchen towel for about 2 hours or till the dough doubles in volume.
Divide the dough into 2 portions.
Roll out one portion on a flat surface into a rectangle. Keep the other portion covered.
Spread ghee all over the surface.
Sprinkle cinnamon,sugar and chopped strawberries.
Make a tight roll starting from the longer side.
Cut the roll into about 1 inch pieces with a sharp knife.
Place the pieces cut side down on a greased baking pan. Leave gaps between the rolls for them to expand.
Cover and let it proof again for about an hour or till the rolls expand.
Repeat this with the other portion of the dough.
Pre-heat oven to 180 degree Celsius.
Bake rolls till they turn golden brown (about 20-22 minutes but timing may change depending on the oven efficiency)
Take them out of the oven and cool.
Serve as it is or dusted with some powdered sugar or with a sugar glaze.