This sweet and spicy old-fashioned rolls are perfect with afternoon tea.
280g strong white bread flour
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon fast-action dried yeast
80g butter room temperature
1 egg, slightly beaten
100ml tepid milk
60g muscovado sugar
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1. Mix the flour, salt, sugar and yeast together in a large mixing bowl. Rub in 15g of the butter. Make a well in the middle and pour in the beaten egg, followed by the milk. Mix to form a soft pliable dough. Knead for about 5 minutes. Place in a lightly oiled bowl and cover with oiled cling film. Leave in a warm place for 1 hour or until doubled in size.
2. Lightly grease the tin (22cm round cake tin). Tip the dough out on a lightly floured surface and knead briefly. Roll out to a 25 x 18 cm rectangle.
3. Using a wooden spoon, mix together butter, muscovado sugar, cinnamon and mixed spice together, then spread the mixture evenly onto the surface of the dough, leaving a border along the edges. Roll up the dough from the long edge like a Swiss Roll, sealing the end with a little water. Cut the dough into 7 equal pieces. Place the pieces in the tin and space evenly.
4. Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size.
5. Preheat the oven to 190C. Bake the buns for 30 minutes or until golden brown. Let it cool slightly in a tin before transferring them onto wire rack. Serve warm or cold (preferably with a glass of milk 🙂