Everyone has tasted cinnamon rolls. I have made a variant without sugar, which can be used as an accessory for e.g. supper. I always make a large portion, so I can freeze and take up when needed. After a few minutes in the oven, they taste freshly baked again.
1 kg of wheat flour
6 dl milk
100 g butter
2 ts salt
1 bag of dry yeast
4 large garlic cloves, finely chopped
Melt the butter. Add 4 finely chopped white cloves. Let it simmer on low heat for 3-4 minutes. Add milk and feel after the liquid is suitably tempered (max. 37 degrees).
Knead the liquid, salt, yeast and flour in a food processor for 10 minutes or knead well by hand. Set to rise for a minimum of 1 hour, preferably longer.
100 g room temperature butter
1 handful of chopped herbs (thyme, rosemary, oregano)
2 finely chopped garlic cloves
Boil the garlic for 3-4 minutes in 50 g of the butter. Let it cool, before mixing with the rest of the butter and herbs.
Roll out the dough into 30 × 60 cm. Spread the butter mixture over. Roll up and cut 2 cm thick slices and place on a plate with baking paper. Reheat for 1 hour with a clean towel. Then brush them with milk and put them in the middle of a preheated oven at 200 for 10-15 minutes.
