This is mainly made with chapathi flour and uses minimal quantity of butter, but the resulting roll is soft and tasty. These are best eaten super-fresh.
Makes 12 rolls
1 tablespoon flaxseeds
3 tablespoons honey
1 tablespoon dry baker’s yeast
½ cup/125ml milk, plus extra for glazing
1 medium egg
1 teaspoon salt
3 tablespoons vegetable oil, plus extra for oiling the bowl
1 cup/150g plain flour
2 cups/320g chapathi flour, plus more for dusting
1 tablespoon salted butter, softened
½ cup brown sugar
1 tablespoon cinnamon powder
1. Finely grind the flaxseeds and combine with 3 tablespoons water in a bowl.
2. Combine ¼ cup/65ml warm water, honey and yeast in a large bowl. Let stand for 5 minutes, until it becomes frothy. Add the flaxseeds mixture, milk, egg, salt and oil. Mix well.
3. Add the plain flour and mix with a spatula. Gradually add the chapathi flour and mix until you get a sticky lump of dough.
4. Transfer the dough to a floured work surface. Knead the dough with your hands for 8-10 minutes, until the dough is pliable and slightly sticky.
5. Place the dough in an oiled bowl, cover and leave for 2 hours or until doubled in size.
6. Punch the dough down and knead briefly for 1-2 minutes.
7. Mix the cinnamon powder and brown sugar in a bowl. Roll the dough out to a rectangle, roughly 14 X 12-inch. Spread the butter over the dough, and then scatter over the cinnamon powder and brown sugar mixture uniformly.
8. Roll the dough up from one of the longer sides into a long sausage.
9. Use a sharp knife to cut the dough into 12 equal pieces.
10. Arrange the pieces on a lined baking tray, cut side up. Leave a little space between each roll. Cover loosely with oiled cling film and leave for 45 minutes or until doubled in size.
11. Preheat oven to 190 degrees C. Uncover and brush the buns with the milk. Bake for 20-25 minutes or until golden. Remove from the oven and leave to cool for at least 10 minutes.