I got a baking bug!

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)
Yields 60
Delish, yeasty, traditional Jewish, cinnamon rolls.
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Ingredients
  1. 8 cups flour
  2. 2 packets instant yeast
  3. 1 cup sugar
  4. 1 teaspoon salt
  5. 4 eggs
  6. 250g margarine
  7. 600ml milk
  8. Margarine for melting and brushing
  9. Sugar for sprinkling
  10. Cinnamon for sprinkling
Instructions
  1. Mix 7 cups of flour, the yeast, sugar and salt in a large bowl.
  2. Beat the eggs with a fork and add to the flour mix.
  3. In the microwave, melt the marge and heat the milk until just warm.
  4. Add the liquid to the flour mixture and mix together with a wooden spoon until a lump of dough starts to form.
  5. With your hands, kneed the dough until it comes together and all the flour is incorporated.
  6. 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.
  7. Place the dough back in the bowl and cover with plastic wrap.
  8. 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.
  9. Kneed the dough down again and re cover it.
  10. Allow it to rise for another 25 minutes.
  11. While you are waiting, heat the oven to 180C.
  12. Grease and cover a baking tray with baking paper.
  13. When the dough is ready, break it into 6 rounds.
  14. Roll out each round into a rectangular shape.
  15. Brush with melted margarine and sprinkle with sugar and cinnamon.
  16. Roll the dough lengthways to create a long sausage.
  17. Leave the rolled dough to one side while you do the next batch.
  18. Once all your dough is rolled, take the first sausage (that will have risen a little bit) and cut into 1 inch pieces.
  19. Place pieces on the baking tray and bake for 15 minutes or until starting to brown.
Notes
  1. I used half sugar, half sugar substitute. I wouldnt suggest cutting out the sugar entirely as the yeast needs the sugar to activate.
  2. You can freeze the rolled sausages, covered in plastic wrap and then defrost them and allow them to rise again before slicing and baking.
  3. You can also bake all the dough and then freeze the rolls in a zip lock bag and defrost when needed.
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