I love these sweet rolls, they are perfect for a Saturday or Sunday morning. Â I woke up this morning around 6:30 and was in the mood for something sweet like cinnamon rolls, but I didn’t have any, so I decided to make my own sweet rolls. Â My husband was still sleeping so by the time he woke up the house smelled like home made sweet rolls and freshly brewed coffee. Â It was great, that’s the reason I love weekends. Â These sweet rolls are wonderful and so versatile because you can practically fill them up with anything you like. Â For example, you can fill them with the jam of your choice, or if you love Nutella like me, fill them all with Nutella. Â I think I’ve mentioned before how much I love Nutella, so I need not go on. Â Anyway this recipe will make about 48 rolls, so you’ll have plenty to share with your friends and neighbors.
I’ve made these a few times now, and every time I make them my husband keeps telling me I make the best sweet rolls.
In a small bowl or cup add 1/4 cup of milk. Warm it up in the microwave so that the milk is lukewarm, just for a few seconds. To the milk add a teaspoon of sugar and the yeast. Stir it well and let it sit for a few minutes, so that the yeast bubbles up.
In the meantime, in the bowl of your mixer add the melted butter and sugar and mix it well for a couple minutes. Add the eggs to the mixer and continue mixing.
Add the yeast mixture, milk and salt and continue mixing until everything is well incorporated. Add the flour gradually and continue mixing. If you need to add additional flour, do so, the dough is ready when it no longer sticks to your hands. Place the dough in a well oiled bowl and rub some oil all over the dough.
Cover the dough with a clean damp kitchen towel and let it rest for an hour or two in a warm place, until it doubles in size.
Cut the dough into 6 equal pieces and roll each one into a ball.
Working with one ball at a time, roll out each ball into a 12 to14 inch circle. Using a pizza cutter, cut the dough into 8 equal triangles.
Drop a teaspoon of nutella at the top of each triangle and roll each one like a croissant.
Place the rolls on an ungreased baking sheet, about an inch apart. I could fit 24 rolls on each of my baking sheets. Brush egg wash over each roll.
Let the rolls rest for another 30 minutes then bake them in a preheated oven at 375 F degrees for about 20 minutes or until nice and golden brown.
Trust me when I say you cannot stop at one roll. As you can see one is missing from the baking sheet, that’s because I couldn’t wait to eat one until I took all the pictures. Mmmm…so good. You’ll thank me for this recipe.
They turn out so nice and fluffy and everybody will just love them.
Enjoy with a nice hot cup of coffee!
Tip: If you realize your dough isn’t rising, it could be because you’ve used old yeast that has already expired. Â Proof your yeast ahead of time, as I mentioned above by testing it in warm milk with sugar and see if it starts bubbling and rising. Â If it doesn’t then your yeast is no good. Â If you haven’t proofed your yeast, you can still salvage your dough, by adding some baking powder to it, and it will help the sweet rolls rise in the oven, it won’t be the same, but at least you’re not wasting all this dough. Â Other than that, make sure the dough is in a warm spot so it can rise, and just be patient, sometimes it may take a good 2 or 3 hours for the dough to rise. Good luck and have fun while you bake.