Prep time
Cook time
Total time
Serves: 8 Rolls
  • 500g High Grade Flour + Extra if needed
  • 1 ½ Teaspoons Salt
  • 2 ½ Tablespoons Brown Sugar
  • 4 Teaspoons Surebake Yeast
  • 300ml Lukewarm Water
  • 4 Tablespoons Caramel Filling
  • 2 Large Egg
  • 30g Butter - Room Temp
  • + 1 Egg for brushing
  1. Measure warm water in a jug, then stir in caramel filling and brown sugar. Sprinkle in yeast and stir gently, allow to rest for 5 minutes until foamy.
  2. While resting, add flour and salt to the bowl of a free-standing mixer. Rub in butter until it resembles a fine crumb.
  3. Beat egg and add to flour, along with yeast mixture. Using dough hook, knead for about 10 minutes until dough comes together with an elastic texture. Add a little more flour if too sticky, a teaspoon at a time.
  4. Shape dough into a ball and place in a large lightly oiled bowl. Cover with cling wrap and place in a warm area for 1-2 hours until doubled in size. I like to use a hot water cupboard or a sunny spot.
  5. Remove dough from bowl and knead again lightly on a floured surface to remove any air bubbles. Evenly cut dough into 8 and roll into balls, stretching dough around and pitching tidily at the bottom.
  6. Evenly space dough balls across a lined baking tray, cover with a tea towel and return to a warm area for another 1-2 hours.
  7. Flick oven on to 200 degrees and preheat in preparation for baking.
  8. Beat and egg and brush dough all over. Place in the oven and bake for 10-15 minutes or until golden. Remove and allow to cool.
Recipe by Baker Gatherer at