These are very soft and comforting rolls. Just the thing to eat in the morning, with cheese and orange marmalade. They're slightly sweet, but not over the top. I've added a hint of cinnamon to make them a bit more interesting, but you can definitely leave that out. If you do, decrease the syrup a little, and they'll be perfect to use as hamburger buns!
Soft Breakfast Rolls
500 ml milk
50 g fresh yeast
100 ml melted butter
50 ml golden syrup
1-2 tsp cinnamon
about 950 g bread flour
2 tsp salt
Crumble the yeast into a bowl. Heat the milk until tepid and mix with the yeast until it has dissolved. Add everything except for salt and flour, and stir.
Gradually add the flour, and knead well for about ten minutes. (I'm using my Kitchen-Aid.) Add salt, and knead for five more minutes. Cover with a towel and leave to rise for about 30 minutes.
Turn out the dough onto a well-floured surface and divide into 20 pieces. Roll into buns, and leave to rise until doubled in size - about 1 hour.
Bake at 250°C for 8-10 minutes.
Recipe in Swedish:
Mjuka frukostfrallor
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