STICKY BUNS /SCROLLS

These are very easy to make and sooooo tasty .. I placed 550 gm of white bread flour in the bowl of electric mixer along with 50 gm of castor sugar , 5 gm of instant yeast ( 1 and 1/2 tsp )and 10gm ( 1 dsp ) of salt I used the dough hook on the mixer and then added to the bowl 2/3 rds of a cup of warm water ,225gm ( 1 cup ) of melted butter and 1 beaten egg . I then beat the mixture until it formed a sticky dough about 10 minutes and continued to mix with the dough hook intil the dough was smooth and silky . Then I lifted the dough hook from the bowl and covered the bowl with cling wrap for 1 hour , and let the dough rise and double in size . Now roll out the dough between 2 sheets of baking paper into a rectangle (24"x 16"). Melt 3 tbs of butter and brush the surface all over and sprinkle on top with cinnamon sugar. Roll the dough up to enclose the filling from the long side , moisten the join with water and press to seal . Slice the roll into 9 equal pieces , lay the buns / scrolls on a baking paper lined oven tray .

Preheat your oven to 200deg C . Lightly cover the buns /scrolls with a tea towel and let proof for 45 minutes and double in size . Sprinkle a little cinnamon sugar over the rolls / scrolls for a glaze and bake for 20 minutes or until golden brown .