Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
Cover and leave to rise for 30mins or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.) During the last 10 minutes of this proving, pre-heat oven to 175 degree C. Then bake in oven for about 25 minutes until the top is golden brown. Remove from oven and cool on wire rack.
- Making the dough is the easiest step in the recipe.I made the dough in my non-stick kadai(which had a lid)so all the heating,mixing and proving the dough was done in a single pan.
- The dough is slightly sticky,so it is easier to work with when it is chilled.If you are short of time,refrigerate at least for 45 minutes to an hour or be ready for a stickier mass to handle :)
- Before you take out the dough from the fridge,prepare the pans,keep the filling ready and clean out your work surface for rolling the dough.
- As the rolls are getting baked,you can prepare the glaze.