Directions

• Heat milk, water, margarine/plant butter and sugar in a medium-sized pot until the margarine is melting.
• Tip into a large bowl. Check that the mix is warm, not hot, and stir in the yeast. (If hot, let it sit before adding the yeast.)
• Add flour and salt and stir well.
• Tip it out on to a floured surface and knead until the dough is smooth and elastic.
• Put it back in the bowl in a warm place and allow to rise until doubled in size (1 or 2 hours).
• Punch the dough down and leave to rest for 10 minutes.
• Meanwhile, mix all the filling ingredients together.
• Roll the dough into a 30cm square (for 8 large rolls) or a 30cm x 60cm rectangle (for 16 more moderate rolls).
• Spread filling evenly across the dough. Roll the dough up (from the long side, if you’ve made a rectangle) and pinch the seam to seal.
• Slice into pieces, and set on a lined baking tray.
• Put the tray in a warm place for about an hour, until doubled in size.
• They’re now ready to bake in a preheated 180C oven for about 30 minutes, until the tops are golden brown and sound hollow when tapped