Sugar Rolls (10) Recipe
Make 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 & Finishing
Method
Dough
- 1
Activate yeast
Pour the warm milk (110°F / 43°C) into a small bowl or measuring cup. Stir in 1 tablespoon granulated sugar and sprinkle the active dry yeast over the surface. Let sit undisturbed for 5–10 minutes until foamy. If it doesn't foam, the yeast may be dead—start over with fresh yeast.
- 2
Mix dough
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle or dough hook), combine the melted butter and the room-temperature egg. Whisk briefly, then add the foamy yeast mixture. Stir in 1 cup of the flour and 1/2 teaspoon salt to make a loose batter.
- 3
Knead
Gradually add the remaining 2 1/4 cups flour, 1/2 cup at a time, mixing until a soft, slightly tacky dough forms. If using a mixer, switch to the dough hook and knead on medium speed 5–7 minutes until smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes. The dough should be soft, slightly tacky but not sticky—add a tablespoon more flour only if extremely sticky.
- 4
Filling & Assembly
- 5
Prepare filling
While the dough rises, combine 1 cup granulated sugar and 1 teaspoon ground cinnamon (if using) in a bowl and set aside. Ensure softened butter for spreading is ready.
- 6
Roll out dough
Once doubled, punch down the dough and turn onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick, working away from you and keeping edges reasonably even.
- 7
- 8
Form rolls
Starting from the long edge opposite the unbuttered border, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under. Use a sharp knife or unflavored dental floss to cut the log into 10 equal rolls (about 1 1/2 inches thick).
- 9
Second rise
Place the rolls cut-side up in a lightly greased 9x13-inch baking pan or a similarly sized dish, arranging them evenly with a little space to expand. Cover loosely and let rise in a warm place until puffy, about 30–45 minutes (they should nearly double).
Baking & Finishing
- 10
Preheat oven
Preheat the oven to 350°F (175°C) while the rolls do their second rise.
- 11
Brush and bake
Just before baking brush the tops with 2 tablespoons melted butter. Bake in the preheated oven for 20–25 minutes until golden brown on top and cooked through (an internal temperature near 190°F / 88°C if checked). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.
- 12