Very Old Style Chelsea buns

thriftlady_2

Butter is definitely the answer .

It causes the dough to separate into layers or pockets, it is the same principle as is puff pastry. I make cinnamon rolls which are the same sort of thing, by mashing up a large amount of butter with sugar and cinnamon. Spread it all over the rolled out dough, then roll up swiss roll fashion, slice and bake. Definitely add some spice to your Chelsea buns -mixed spice is traditional. You can use marge instead of butter but it is tastier with butter

I like to sprinkle the base of the tin with brown sugar before putting the rolls in, that way you get a sticky glaze on top of the rolls.

Love you signature quote by the way- that's real old style;)

Penelope_Penguin

Oh no :eek: :eek: :eek: :eek: Chelsea buns are my downfall My children are off school for 2 days this week (Unison strike ) so Home School cookery lessons might include these :T I'll add this thread to the existing one on Chelsea Buns later.

Penny. x

count_rostov

I made far too many chelsea buns a few weeks ago and used the stale ones to make a bread and butter pudding. SO delicious!

thriftlady_2

Savoury pizza-style Chelsea buns

Try brushing the rolled dough with olive oil and sprinkling with cheese, sun-dried tomatoes, bacon/ham, olives -you get the idea.

Think I'll give it a whirl:D

Ches

Wow. Thanks for the advice and the new recipe. I will have another go. I had tried a search for Chelsea Buns but nothing came up so I would be interested in the link when this thread gets moved.

The quote in my siggy came from an old cookery book I found in a charity shop and I thought it apt for these boards. Glad you like it.

Thanks again to everyone who has replied.

JHKE

Has anyone got the recipe for sweet dough?

Thriftylady - I assume you use pizza doungh for your version?

Thanks in advance

amanda40

thriftlady wrote: »

Butter is definitely the answer .

It causes the dough to separate into layers or pockets, it is the same principle as is puff pastry. I make cinnamon rolls which are the same sort of thing, by mashing up a large amount of butter with sugar and cinnamon. Spread it all over the rolled out dough, then roll up swiss roll fashion, slice and bake. Definitely add some spice to your Chelsea buns -mixed spice is traditional. You can use marge instead of butter but it is tastier with butter

I like to sprinkle the base of the tin with brown sugar before putting the rolls in, that way you get a sticky glaze on top of the rolls.

Love you signature quote by the way- that's real old style;)

Thrifty Lady,

I have been looking to make something like these - are they quite like the ones in IKea - mmm

Could I have you recipe that you use for the dough ......please

Many Thanks

:T :T :T :T

thriftlady_2

Bread roll recipe - I use this recipe for sweet and savoury rolls of all kinds. Pizza dough would be fine for savoury rolls, but this one works too.

I imagine the cinnamon rolls are like Swedish ones Amanda (haven't had them in Ikea). I pack them quite close together in traybake tin (13'' x 9'') so that they need to be pulled apart when baked and become almost square.

Bread dough is really very versatile, see this thread for more ideas

amanda40

Thanks for that thriftylady - I was a Ikea last night and bought a couple packets of the cinnamon rolll but will try making my own in future. Do you ever make your dough in the breadmaker or do you stick to making it by hand - looks straightforward though.

Thanks again.

thriftlady_2

amanda40 wrote: »

Thanks for that thriftylady - I was a Ikea last night and bought a couple packets of the cinnamon rolll but will try making my own in future. Do you ever make your dough in the breadmaker or do you stick to making it by hand - looks straightforward though.

Thanks again.

I never use a breadmaker. I've tried them but don't like the hole you get up the middle of the loaf or the fact that you can only bake one loaf at a time;)