ThermoGourmand Dinner Rolls, et al

Recipe's preparation

Master Recipe

1. Place water, milk powder, yeast (reduce to 2 tsp for plain dinner rolls)and sugar (reduce to 1 Tbsp for plain dinner rolls) into Thermomix bowl and set machine for 3 min/37/speed 2.
2. Add remaining ingredients and mix on dough setting for 5 minutes.
3. Leave to rise in bowl until MC starts to pop out. Or, place into a greased bowl, cover and place in a warm spot for at least an hour.
4. Shape as required with lightly floured hands on a Thermomat. (dough is very soft and sticky) For rolls, cup hand over a piece of dough and roll on the ThermoMat into a tight ball.
5. Place in a 20cm square cake tin or baking dish (or place on a baking tray, reasonably close together) and cover with a clean tea towel. I use a large plastic container that fits over the tin. They need to rise above the tin.
6. Leave to prove in a warm place until doubled in size. This can take 2 to 2 ½ hours in winter.
7. Bake for 20 minutes in a preheated 180 - 200C oven, depending on your oven.

Hot Cross Buns

1. Add with flour:
2 Tbsp mixed spice (I blend 2 tsp cinnamon, 2 tsp mixed spice, ¼ tsp nutmeg and ¼ tsp ground cloves)
2. Once proven in bowl, add 1 cup mixed fruit and knead for a further 20 seconds or so to incorporate.
3. Cut into 9 even pieces and shape into a ball. To do this, cup lightly floured hands around a piece of dough and roll on the mat until smooth and round.
4. Place into a 20cm square cake pan and allow to rise. When nearly ready to bake, heat oven to 180C (changed from 200 as now I have a good oven!) and make piping mixture.
5. Mix together in a small bowl. Place into a small ziplock bag and cut a tiny piece from one corner. Pipe horizontal then vertical lines on the rolls to make the crosses.
6. Bake for 20 - 25 minutes or until they are nicely golden brown. Remove to a wire rack to cool. Try to keep in one piece.
Glaze when cool if desired.

Glaze: 2 Tbsp sugar with 2 Tbsp boiling water - microwave until sugar is dissolved.

Finger Buns

1. Make the master recipe, adding the extra sugar and allow to rise. You can add 1/4 tsp nutmeg and 1 tsp cinnamon, if desired.
2. Divide dough into 9 even pieces. Gently flatten pieces into a small rectangle and roll up to make a sausage shape.
3. Place into a medium sized oven dish or tray, so they have a little room between them, to prove.
4. Bake as per master recipe.
5. Allow to cool completely on a wire rack.
6. Place icing ingredients into Thermomix. bowl.
7. Blend on speed 2, then increase to speed 4 and continue mixing until creamy.
8. Ice buns and then sprinkle with coconut.

Cinnamon Scrolls

1. Make master recipe, adding the extra sugar and allow to do first rise.
2. Shape dough into a rectangle on a silpat mat.
3. Brush dough with melted butter and sprinkle with cinnamon and sugar
4. Roll dough up from long end into a log. Cut into 9 pieces and place into small square baking dish.
5. Continue as per master recipe.
6. Mix icing ingredients together in a bowl. Leave scrolls for 10 minutes to cool a little, then pour over.