Ingredients

• For yeast:
• 5 tbsp - warm water
• 3 tsp - sugar
• 1.5 tsp - active dry yeast
• 2 cups - all - purpose flour (maida)
• 1/2 tsp - salt
• 2 tsp - butter + 50 ml milk
• 4 tbsp - extra milk
• 1 tsp - extra butter / oil (to grease baking tray)
• 2 tsp - extra butter
• 1 tsp - icing sugar

How to Make Pull - apart Jam Rolls

• For yeast:
• Dilute 1.5 tsp active dry yeast with 5 tbsps warm water and 3 tsps sugar. Gently stir well. Let it stand for 15 minutes, until it fermented / well risen and doubles in quantity
• For the dough:
• Melt 2 tsps butter in 50 ml medium hot milk and keep aside.
• Place 2 cups of flour in a large bowl and stir in salt.
• Make a well in the centre, and pour milk-butter mix and fermented yeast mixture. Knead into a dough. Sprinkle 1 - 3 tbsps of reserved milk if required until you have a soft moist dough.
• Turn out onto a floured surface, and knead for at least 10 minutes.
• Return to the bowl, cover with a wet towel or with a cling film and let rise until doubled in size, about 1 to 1.5 hours.
• Punch the dough down.
• Turn onto a floured surface and cover and let rest for 15 minutes.
• Sprinkle some dry flour and roll dough into a rectangular sheet (1/4 inch in thickness) of 24 cm in width.
• Spread jam evenly from top to end. Roll from one end to another.
• Now the roll is cylindrical in shape and cut into 6 pieces.
• Grease a baking dish with 1 tsp butter.
• Arrange the prepared rolls in a greased baking dish. Cover it and let it rise in a warm place until doubled, for about 30 - 45 minutes. Leave 1 - inch gap between each roll.
• Preheat oven to 190 degrees Centigrade.
• Apply little milk; brush over rolls. Bake for 20 - 25 minutes or until golden brown.
• Remove from pan to a wire rack to cool. Apply normal butter evenly when it's very hot. Sprinkle icing sugar.
• Serve with any accompaniment of your choice.
• Recipe Courtesy: Niya's World