Sweet rolls are our favorite breakfast. I wanted to try baking them for Gabi with coconut sugar and they came out great. Thanks to the coconut sugar, the dough is a bit darker, but you can’t tell with the taste. I baked them without salt but if you want to put a pinch of salt in them, you certainly won’t spoil anything. These sweet rolls were so delicious for Gabi. I put three of them to a freezer, so Gabi will still enjoy these before I bake another batch. Who will try them?
Put flour and sugar into a bowl and make a hole in the middle. Crush the yeast into it and pour half of the warm milk. Cover and let the yeast rise for 30 minutes.
Once you have the yeast ready, add eggs, milk and put in a robot and start kneading the dough. Gradually add the softened butter and let the dough work with the kneading hook for about 15 minutes until it is nicely smooth.
Cover the dough prepared in this way with a cloth and leave it to rise for 1.5 hours. It should double its volume.
When the dough rises, preheat the oven to 170 degrees.
Divide the dough into two buns and each of them into three parts. From the given quantity, you will have 6 sweet rolls. If you want to bake smaller sweet rolls, make a total of 8 buns.
Roll each bun into a triangle and then roll the rolls from the wider side to the tip of the triangle.
Place the rolls prepared in this way on a baking sheet, cover again with a cloth and leave to rise for another 30 minutes.
After those 30 minuts, spread the rolls with beaten egg and sprinkle with poppy seeds or sesame or chia seeds and you can bake them.
Bake for about 10-12min. Bon appetit.