Yesterday I decided I needed to bake. I also decided go big or go home. So I called my mommy and got her Bulka (cinnamon roll) recipe.
I was going to only bake half and freeze the other half of the dough but once I got going I just baked the whole lot. Almost 70 rolls! Half of which got placed in zip log bags and went into my freezer.

Bulkas (Cinnamon rolls)
2015-09-27 08:03:17

Yields 60
Delish, yeasty, traditional Jewish, cinnamon rolls.
Ingredients
- 8 cups flour
- 2 packets instant yeast
- 1 cup sugar
- 1 teaspoon salt
- 4 eggs
- 250g margarine
- 600ml milk
- Margarine for melting and brushing
- Sugar for sprinkling
- Cinnamon for sprinkling
Instructions
- Mix 7 cups of flour, the yeast, sugar and salt in a large bowl.
- Beat the eggs with a fork and add to the flour mix.
- In the microwave, melt the marge and heat the milk until just warm.
- Add the liquid to the flour mixture and mix together with a wooden spoon until a lump of dough starts to form.
- With your hands, kneed the dough until it comes together and all the flour is incorporated.
- You may need to add some of the last cup of flour in at this point, add it slowly until the dough is firm and not sticky.
- Place the dough back in the bowl and cover with plastic wrap.
- Cover the bowl with a large towel and place in a warm space for 2 hours (possibly more if its a cold day), until the dough has doubled in size.
- Kneed the dough down again and re cover it.
- Allow it to rise for another 25 minutes.
- While you are waiting, heat the oven to 180C.
- Grease and cover a baking tray with baking paper.
- When the dough is ready, break it into 6 rounds.
- Roll out each round into a rectangular shape.
- Brush with melted margarine and sprinkle with sugar and cinnamon.
- Roll the dough lengthways to create a long sausage.
- Leave the rolled dough to one side while you do the next batch.
- Once all your dough is rolled, take the first sausage (that will have risen a little bit) and cut into 1 inch pieces.
- Place pieces on the baking tray and bake for 15 minutes or until starting to brown.
Notes
- I used half sugar, half sugar substitute. I wouldnt suggest cutting out the sugar entirely as the yeast needs the sugar to activate.
- You can freeze the rolled sausages, covered in plastic wrap and then defrost them and allow them to rise again before slicing and baking.
- You can also bake all the dough and then freeze the rolls in a zip lock bag and defrost when needed.
A Bit of This A Bit of That https://gnatj.com/
Think im going try make them they look so delish.