A4. Sugar Rolls (10) Recipe
Make A4. Sugar Rolls (10) Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling & Coating
Finish
Method
Dough
- 1
Warm milk and melt butter
Warm the milk until about 100–110°F (lukewarm). Add 3 tablespoons of unsalted butter to the warm milk to melt. The temperature should be comfortable to the touch (not hot) so it won't kill the yeast.
- 2
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together 3.5 cups all-purpose flour, 2 teaspoons instant yeast, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt until evenly combined.
- 3
- 4
Knead
Knead the dough by hand on a lightly floured surface for about 8–10 minutes until smooth and slightly tacky but not sticky. If using a stand mixer, knead on medium-low with dough hook 5–6 minutes. Add up to 2 tablespoons extra flour only if the dough is excessively sticky.
- 5
First rise
Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.
Shaping & Filling
- 6
Prepare sugar filling
While dough rises, combine 1 cup of granulated sugar and 1 teaspoon ground cinnamon (if using) in a shallow bowl or plate. Reserve 1/4 cup granulated sugar separately for final rolling/coating.
- 7
Roll out dough
After the first rise, punch down the dough gently to deflate. Turn it out onto a lightly floured surface and roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.
- 8
Brush with butter
Evenly brush the 4 tablespoons softened unsalted butter over the entire surface of the rolled-out dough to the edges.
- 9
- 10
Form the roll
Starting from a long edge, tightly roll the dough into a log (jelly-roll style) to the opposite edge, keeping the seam side down. Pinch the seam to seal.
- 11
Cut rolls
Using a sharp serrated knife or unfloured dental floss, cut the log into 10 equal pieces (about 1.25–1.5 inches wide). Place the rolls cut-side up (spiral visible) into a greased 9x13-inch baking pan or two smaller pans, spacing them slightly apart.
- 12
Second rise
Cover the pan loosely with plastic wrap or a clean towel and let the rolls rise in a warm place until puffy and nearly doubled, about 30–40 minutes.
Baking & Finishing
- 13
Preheat oven
Preheat the oven to 350°F (175°C) while the rolls undergo their second rise.
- 14
Brush and sprinkle
Just before baking, brush the tops of the rolls lightly with a little of the reserved softened butter (or melted butter) and sprinkle the reserved 1/4 cup granulated sugar evenly over the tops so they get a crunchy sugar coating.
- 15
Bake
Bake the rolls in the preheated oven for 20–25 minutes, or until the tops are golden brown and the centers are cooked through. Rotate the pan halfway through baking for even color if your oven has hot spots.
- 16