Carrot Creamcheese Rolls

Photo: pepsakoy

Ingredients

300 cups g plus ¼ (more or less) bread flour

1/4 teaspoon salt

2 tablespoons sugar

1 teaspoon +¼ instant yeast

1/4 cup warm milk

40 grams cream cheese, softened

20 grams butter, softened

1 large egg

1 cup carrot, finely grated

egg wash ( egg + milk )

The filling :

1/4 teaspoon heaped cinnamon

2 tablespoons light muscovado sugar

raisins and sultanas

2 tablespoons butter, melted

The glazing :

milk+icing sugar

Preparation

Stir together the flour, sugar, salt and yeast in a mixing bowl. Add the milk, egg and carrot ,then mix ( using a dough hook at low speed) everything to form a rough ball. Gradually add cream cheese and butter into the dough and mix until incorperated.

Knead the dough alternately with a dough hook on medium speed and hands until the dough is smooth and elastic (it will be a bit sticky but can be handled by hands)about 20-25 minutes. Place the dough into a greased bowl, turn to get the dough coated with oil and cover with plastic wrap, let it rise for 1-1.5 hours.

Punch down the dough and knead briefly (and at this point, I divided the dough into 2 portion- 1/3 (for a loaf) and 2/3 (for rolls). To make a loaf, divide the portion into 3 pieces and shape each into rounds and place them next to each other in a loaf tin, cover and let it rise for 45 minutes.

To make the rolls, roll out the dough portion into rectangle, 1/4 inch thick, then brush the dough with the melted butter and sprinkle with the sugar+cinnamon mixture, then finish up with raisins and sultanas. Roll up like jelly rolls and cut into 1 1/2 inches pieces. Place in greased baking pan, and allow to rise for 45 minutes or until doubled.

Bake at 350 degrees F (180 degrees C) for 20 to 25 minutes or until golden brown. Turn the rolls and loaf out onto a wire rack and let it cool before spreading the top with the glazing (rolls) and served.