Jam roly poly

Jam roly poly.
The name itself is so tempting that the hubby and me often fantasize about having it. Unfortunately, we haven't found it anywhere in India, and haven't traveled abroad enough to be able to experience it. So, the moment I was able to make a bread roll, I decided to attempt a jam roly poly myself.

The recipes on the internet seem more like scones than like a bread, but I quite liked the idea of making a jam bread roll, and this turned out fantastic.

This particular recipe is Padma Anagol's basic bread recipe.

2 1/4 tsp active dry yeast
1/4 cup warm water
1/2 cup warm milk
1 tbsp sugar
3 cups flour
1/2 tsp salt
4 tbsp butter, room temperature

Jam 

Grated coconut

Milk for brushing

Method

In a large bowl, combine yeast, water, milk and sugar. Let stand for 10 minutes, until foamy.  If the yeast doesn't become foamy, let it rise for 10 minutes more- unless it is foamy, you are better off throwing it out and starting afresh

Add in flour and salt and mix well. 

Cut the softened butter into three or four pieces and drop them into the dough. 

Knead for about 2 minutes. Cover the bowl and let rise for 45 minutes in a warm place. 

Preheat oven to 400°F/200°C.

Deflate the dough, and roll it into a rectangle about 1/3 cm thick. 

Spread jam evenly across the surface, sprinkle coconut, and roll, sealing the ends with water.

Cut into 1 1/2 inch pieces, place on a lightly greased baking tray, cover with a dish towel and allow it to rise for 20 minutes.

Brush tops of rolls with milk and bake for 14-18 minutes, until golden brown. 

Allow to cool on a wire rack for at least 10 minutes before serving. 

I made them in two flavours- mixed fruit and pineapple- the latter I called pina colada rolls!