Sprinkle yeast on warm water. (I usually add 1/2 tsp of sugar to the water. This feeds the yeast and encourages the rising action.)
Stir to dissolve the yeast and allow starting working.
The yeast water should be allowed to be frothy.
Pour milk mixture into mixing bowl; add 1- 1/2 cup flour and beat by machine at low speed for one minute or until smooth. (If you are using a Kitchen Aid mixer, use the regular beater.) Can be hand mixing also.
Beat in eggs and yeast; beat until smooth.
Allow batter to rest for about 5 minutes.
Hand Mixing Directions Beat in as much of the remaining flour as possible; add the pudding or custard powder turn onto a floured board and knead in the remaining flour.
Knead by hand. Knead by rolling the dough away from you, folding it towards you, rolling the dough with the flat of your hand and finally making a one quarter turn of the dough.
Repeat until dough is smooth, elastic and not sticky.
Oiling your hands lightly will help.
This will take about 12 to 15 minutes. The more you knead; the less sticky and the better the dough will be; look for little blisters in the surface of the dough.
Turn the dough into a well oiled bowl; invert to grease top.
Cover and allow to rise in a warm place.
When doubled in size, pour on to lightly oiled surface. Allow to rest 5 minutes.
Mix Cinnamon-Sugar filling ingredients together; set aside.
Divide dough in half. Roll each half into a 16 inch X 8 inch rectangle. Spread with half the Cinnamon-Sugar Filling.
Roll up in a jellyroll fashion.
Seal if possible. Cut into 16 one inch slices. (Cut by placing a thread under roll, crossing the thread on top and pulling the ends in opposite directions.)
Place slices in a well greased large pan. Repeat with remaining dough.
Cover, and allow to rise until double.
Brush with melted butter, add left over butter to sugar topping and sprinkle over rolls.
Bake at 375 degrees for 20-25 minutes.
Makes 32 rolls.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.