Easter breakfast buns

Place sugar and butter in a small saucepan and melt together. When melted, add the sultanas and nuts as well as the cinnamon.

Preheat oven to 180°C. Divide the dough into 16 balls/buns. Spray an oven-proof dish  (rectangular Pyrex) with Spray ‘n Cook and pour the butter and sugar mixture into the bottom of the dish.

Place the 16 buns on top of the sauce, leaving gaps in between for the dough to rise.  Allow to rise for about ½ hour and then bake in oven for 30-40 minutes.

For rolls:

On a floured surface, roll out the dough into a large rectangle to about 1 cm thick. Use a pastry brush or spoon and spread the butter and sugar mixture over the dough.

Roll up from the long side. Once you have a long roll, brush it with egg white(to hold it together) and roll it up into a coil.

At the end, just tuck the point of dough underneath the roll. Brush with egg wash and allow to rise.

Preheat oven to 180°C and bake for 40-45 minutes or until golden brown and sounds hollow when tapped with a finger.

Reprinted
with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.