INGREDIENTS
- Rice Milk: 600 ml
- Sugar: 120 gr
- Fresh yeast: 1 cube / 25 gr
- Margarine: 150 gr
- Salt: 12 gr
- All-purpose flour: 1050 gr
- Margarine 130 gr
- Sugar: 80 gr
- Cinnamon: 5 teaspoon
STEPS
- Warm up the milk (around 40 degrees max)
- Melt the margarine (150g and 130) and let it cool down a moment
- Mix milk, sugar (120g) and yeast in a big bowl. Add 150g of the liquid margarine (leave 130g beside for the filling) and slowly add the flour while stirring.
- Knead the dough for at least 10 minutes (always fold it to the inside)
- Leave the dough growing in a warm place for 1 hour or more
- Roll the dough on a floured workspace to a big rectangle (between 5mm and 1cm)
- Coat the dough with soft margarine (130g)
- Mix Sugar (80g) and Cinnamon and sprinkle them on the dough
- Roll the dough up and cut the roll into 4-5cm long pieces
- Put the rolls in a floured form leaving some space between them
- Leave the rolls to grow another 30-60 minutes
- Bake the rolls in a preheated oven at 190 degrees at two-sided heat or 170 degrees with hot air for 20 minutes
Buon appetito!
