Biscoff Rolls

There was a point in my life where I was constantly making biscoff desserts. I had to force myself to get out the chokehold biscoff had on me. But the other day these rolls came up in my memories. I WAS OBSESSED WITH THESE ROLLS. 

I posted a quick 15 second them a year ago, but I never actually made a full video on them. So I felt as though that was an injustice to all of you so I had to remake them.

Or maybe I just wanted an excuse to eat them….but I’ve gaslighted myself into believing I HAD to make them.

What is tangzhong?

I say this every time I make any dough so I will just summarise today.

I’m using a Japanese milk bread dough for this, which uses a tangzhong. This is just a mixture of flour and water that has been heated together.

It makes the dough so much more softer and fluffier, it’s an extra step but don’t skip it, it is worth it!

Video Tutorial

Making the dough ahead

In the recipe, there is two times where you need to leave the dough to rise. The first is after you knead the dough, and the second is after you cut the rolls.

If you don’t want to do the whole process in one day, there are two ways you can make the dough earlier.

  • You could knead the dough, then when leaving it to rise in a warm place. Instead just put it in the fridge and leave it there overnight.
  • Or you could get up to the point where you cut the rolls and leave them in a warm place. Instead leave them in the fridge, then the next day you can bake them straight away.

I always do the first method but just because I don’t like waiting 1-2 hours for the dough to rise.

I know waiting overnight is a lot longer but it doesn’t feel long when I’m sleeping.

Biscoff Rolls

Ingredients
Makes: 9 rolls

  • For the tangzhong:
  • 20g plain flour

  • 100ml water

  • For the dough:
  • 320g plain flour

  • 30g granulated sugar

  • 1 teaspoon salt

  • 8g instant yeast

  • 1 egg

  • 120ml warm milk

  • The tangzhong

  • 25g soft unsalted butter

  • For the filling:
  • 250g biscoff spread (I used smooth)

  • Plus some extra spread for the top

Directions

  • Making the tangzhong:
  • Add the flour and water into a pot and mix these together.
  • Place this pot onto medium-low heat and keep heating it, whiles stirring, until the mixture thickens. This doesn't take long so don't walk away from it.
  • Once it thickens, leave it in the fridge to cool down for 5 minutes.
  • Making the dough:
  • In a large bowl, add all the ingredients for the dough, except the butter. Don't forget to add the tangzhong in too.
  • Mix this together until a dough forms, then add in the butter and knead for 8 minutes.
  • The 1st rise:
  • Once the dough has been kneaded, add it into an oiled bowl. This is a sticky dough, so at this point I recommend rubbing your hands with some oil before touching it.
  • Cover the bowl and leave the dough to rise in a warm place for 1-2 hours, or until it doubles in volume.
  • Making the rolls:
  • Once the dough has risen, roll it out on a very floured surface into a large rectangle. The specific size doesn't really matter but my rectangle was around 30x42 cm.
  • Melt the biscoff spread, and then spread this over the dough. Now roll it up, starting from the long side of the rectangle.
  • Cut this into 9 pieces, the best way to cut them it by using some floss.
  • The 2nd rise:
  • Add the rolls into an 8 inch square tin, cover and leave them to rise in a warm place for around 30 minutes.
  • You don't need them to double in volume. They should just seem a little puffier and feel softer when you touch them.
  • Baking the rolls:
  • Once the rolls have rested, bake them in a pre-heated 180c/350f oven for around 25 minutes.
  • Whiles they were still warm I brushed them with some melted butter, you don't have to do this. I just do it because it makes them look a little shiny.
  • Drizzle with some more spread and then enjoy!
Share:

1 Comment

  1. Jessie
    August 6, 2022 / 12:31 am

    I love this recipe! I will have to this sometime today. Happy weekened!

Leave a Reply

Your email address will not be published.