Refrigeration and resting time 3 hourshrs10 minutesmins
Course Breakfast, sweets
Cuisine American
Servings 24
Ingredients
For the dough:
1/2C (4 fl oz) (120 ml)waterwarm
1/2C (4 fl oz) (120 ml)while milkwarm
1 1/2tsp (0.27 oz) (7.7 gr)dry active yeast
4C (18.30 oz) (520 gr)all purpouse flour
1/2C (3.52 oz) (100 gr)granulated white sugar
1tbsp (2.75 oz) (7.8 gr)milk powder
1tsp (0.24 oz) (7 gr)salt
1/2C (3.95 oz) (112 gr)unsalted butter cold and cut into cubes
1eggmedium size
To finish:
Nutella
1eggsmall
1tbsp (0.50 fl oz) (15 ml)whole milk
2tbsp (1 oz) (30 gr)unsalted buttermelted
Instructions
To activate the yeast, in a small bowl place the water, milk and yeast. Mix using a spoon and let it rest for 10 minutes for it to start forming bubbles.
In a big bowl place the flour along with the sugar, milk powder and salt. Mix using a fork and add in the butter. Use your fingers or the same fork to form a sand-like dough. Mix in the butter and keep on making it a sand-like dough until the butter is completely integrated.
Add in the yeast and the egg and knead using your hands or a rubber spatula for 2 minutes until the dough is soft.
Cover it with kitchen plastic wrap and let it sit for at least 30 minutes in the refrigerator.
Take the dough out of the fridge and place it on a clean, floured surface. Roll it out into a rectangle about 0.40 inches (1 cm) thick. Fold the dough onto itself using two thirds of the rectangle and fold the remaining third on the other side on top of that, as if it was an envelope.
Repeat the rolling out and folding 3 more times to make a total of 4 folds. Cover the dough with kitchen plastic wrap again and refrigerate for 1 hour.
Once out of the fridge, cut the dough in two equal pieces. Take one of the pieces and roll it out into a circle of about 11.80 inches (30 cm) in diameter.
Using a pizza cutter or a sharp knife, cut 12 triangles of the same size. You can first cut it into 4 "pizza slices" and then cut 3 pieces out of each . Do the same thing with the other piece of dough to end up with 24 triangles.
Once you have all the triangles, take one at a time and on the base of each triangle (the widest part) put a tablespoon of nutella. Roll up the triangles starting at the base and ending with the tip.
Put the rolls on a big baking sheet lined with parchment paper and cover them with kitchen plastic wrap or a kitchen towel. Let them rest at room temperature for and hour and a half until they double in size.
Preheat the oven to 392º F (200º C) for 15 minutes before the resting time of the rolls ends. Before baking, in a small bowl mix the egg and milk together and use this mixture to coat the rolls so they get a prettier golden brown color when in the oven.
Bake for about 12 to 15 minutes until lightly golden brown. As soon as you take them out of the oven brush some melted butter on top of each roll. ¡Ready!