No Knead Soft Cinnamon Rolls (Eggless)

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No Knead Soft Cinnamon Rolls (Eggless)
http://sumarowjee.blogspot.com/2011/11/no-knead-soft-cinnamon-rolls-eggless.html

Ingredients for dough :

Milk - 1 cup (Maisya guna air)
Sugar - 1/4 cup
Vegetable Oil (or any flavorless oil) - 1/4 cup
Instant yeast - 1 teaspoon (or 1 1/4 teaspoons Active Dry Yeast)
All Purpose Flour - 260g (2 cups) plus 33g (1/4 cup) Divided use
Baking powder - 1/4 teaspoon
Baking soda - 1/4 teaspoon
Salt - 3/4 teaspoon

For the filling: Alter the quantities to suit your taste.

Cinnamon powder - 3/4 teaspoon
Soft Brown sugar or white sugar - 3 tablespoons
Unsalted butter, soft - 2 tablespoons

Procedure: First things first. Measure out all your ingredients and keep them ready.
-Mix milk, sugar and vegetable oil in a pan, preferably one big enough to mix the dough in too, less cleanup later. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins to an hour. The milk mixture must be lukewarm at the end of this period. In case you leave it for longer, just warm it till its lukewarm.
-When the mixture is lukewarm, add the instant yeast. (if using active dried yeast, leave it for about 5-10 minutes till frothy and then carry on)
-Then add 260 grams of flour to the mixture. Stir with a spatula, you will get a batter that's quite sticky. Cover and let the batter sit for 1 hour or till double. Mine took an hour. It may take lesser time if its warmer.
-Mix the 33 grams (1/4 cup) flour, baking powder, baking soda and salt. Add this to the flour mixture in the pan. Mix till everything comes together. It will still be very sticky. You could make the rolls straightway or refrigerate the dough. I would not attempt handling the sticky mass at this point of time. Chilling makes it easier to handle. So transfer it to a large box, close the lid loosely. The box must be large enough to allow the dough to more than double and still have some space left over. You don't want a mess in your fridge when you wake up! Divide dough into half, refrigerate and use separately if you can bake only one small tray at a time.
-When ready to make the rolls, before you even take the dough out of the fridge, get these things ready. Line your baking tin with parchment and grease the sides. You could also bake two separate batches, taking out only portion of the dough at a time. Mix ground cinnamon and sugar in a small bowl. Have your silicon brush, soft butter, rolling pin, sharp knife or dough scraper, extra flour ready. Flour your work surface with enough flour. This being a sticky dough, it would otherwise be impossible to roll out. If you take the dough out first and then spend time on this, your dough will lose the firmness and will not be as easy to handle.
-Roll out the dough into a rectangular shape. I rolled it out into a 17'' x 11''rectangle aprox. This will be quite thin. Dust the dough and work surface with flour when necessary.
-Brush the rolled out dough with the butter. Sprinkle the cinnamon and sugar mixture evenly over the surface. Use your fingers to spread it if needed.
-Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
Using a sharp knife or bench scraper (a bench scraper works really well for this), cut into1 inch thick slices and arrange in your pan(s). Place them spaced apart.
Let the the rolls double in size. This again took about 50 minutes. Preheat oven to 180 degrees C / 350 degree F towards the end of the rise time.
-Bake for 20 -25 minutes until golden brown
-Brush the rolls with melted butter for a softer crust. Cool in the pan for 5 minutes, then completely on the rack.