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Apple, sultana and curry mini dinner rolls recipe

Apple, sultana and curry mini dinner rolls recipe

  • Recipes
  • Dish type
  • Bread
  • Bread rolls and buns

Deliciously different and cute mini dinner rolls made with apple, sultanas and curry powder. Make ahead and freeze a batch.

Kent, England, UK

1 person made this

IngredientsMakes: 12 rolls

  • 1 egg, beaten
  • 240ml milk
  • 80g butter, melted
  • 125g self-raising flour
  • 120g wholemeal flour
  • salt and pepper to taste
  • 1 tablespoon sugar
  • 3 tablespoons curry powder
  • 4 tablespoons chunky apple sauce
  • 3 tablespoons sultanas
  • dried bay leaf to garnish (optional)

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat the oven to 200 C / Gas 6 or preheat a cupcake maker. Grease a cupcake tin or line with paper cupcake cases.
  2. In a jug, combine the beaten egg, milk and butter. Mix well and set aside.
  3. Sift the self-raising flour and wholemeal flour into a bowl, add the seasoning, sugar and curry powder, mix well. Make a well in the centre and pour in the jug mixture. Fold the mixture in well to combine.
  4. Add the apple sauce and sultanas. Mix well. Fill cupcake cases to 3/4 full.
  5. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 20 minutes.
  6. Remove from the oven and place onto a wire rack to cool.
  7. Will keep for 3 days in an airtight container or freeze for later use.

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  • 1 cup of old fashioned oats
  • 1 tablespoon of baking powder
  • 1 teaspoon of cinnamon
  • 1 apple, peeled and chopped
  • 3/4 cup of sultanas
  • 2 eggs
  • 1 cup of plain yoghurt (I use a high fat content one, as I find it is nice and creamy)
  • 1/3 cup of vegetable oil
  • 1/4 cup of apple sauce (unsweetened)
  • 1/4 cup of brown sugar (optional)


Preheat oven to 200c or 400f (gas mark 6)

Sift the flour, baking powder and cinnamon into a bowl.

Put the old fashioned oats in a mini food processor and just do a couple of spins of the chopping blade to chop up roughly.

Add this into your flour, along with the apple and sultanas.

In a separate bowl, beat together the eggs and sugar. Then gradually whisk in the yoghurt, oil and apple sauce.

Add this into the flour and fold until all ingredients are combined.

Spoon into muffin cases and bake in the oven until slightly golden for approx 20 mins. A wooden skewer entered through the centre should come out clean.

Allow to cool in muffin tin and then transfer to a wired rack.

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Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.


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This recipe for sausage rolls can be adapted to include your favourite herbs and is quick to make. Party food that everyone will enjoy could not be easier!

Christmas is great because it’s when we all make the time to get together with family and friends. We catch up on what everyone has been up to, find out what they all have planned for next year and generally have a good time. Christmas parties/breakups also tend to involve lots of yummy party food. And we can get away with eating more of the “naughty” food at this time of year because well – it’s Christmas!

Generally I try to keep an eye on the calories that I am consuming but at Christmas time you have to let your hair down a bit – right? There are two good excuses for eating yummy party food – Christmas and Birthdays! I’m sure there are some healthy party foods out there but you have to be a bit naughty every now and again – right?

Anyway enough trying to justify my Christmas over indulgences! Don’t even mention what the scales have been doing these last couple of weeks!

When I think of party food I automatically think of sausage rolls. I remember every friend’s birthday party that I went to as a kid having sausage rolls, so now they are fixed in my brain as “party food”.

I don’t mind some of the frozen ones that you can buy but some of them are down-right awful. When you want really nice sausage rolls and you have a little bit of spare time available then these homemade ones will not disappoint.

I first made these sausage rolls a few years ago and this recipe has been my go-to homemade sausage roll recipe ever since. I have slightly modified a recipe that I found in The Australian Woman’s Weekly – Best Ever Recipes cookbook.

The secret ingredient in this recipe is white bread. The bread absorbs the excess fat from the sausage mince, meaning you don’t end up with fatty greasy pastry. The bread also helps to prevent the meat from shrinking away from the inside of the pastry. So you don’t end up with big holes in your sausage rolls!

The original recipe calls for the use of standard mixed herbs but I have successfully added various combinations of my favourite dried herbs. Feel free to use what flavours you like, if you have a favourite herb mix then by all means use that! I found that the original recipe didn’t have enough herb flavour so I have used more herbs than originally suggested.

Plus I have also added some breadcrumbs to the recipe because I felt that the mixture was too sloppy without them. This gave me 40 sausage rolls from the recipe even though the original states that it makes 24. I cut them to about 2 inches long. They are great on their own or you can dip them in a tangy tomato sauce – yum!

Recipe Summary

  • ¼ cup butter, divided (Optional)
  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter, softened (Optional)
  • ¾ cup milk
  • 1 egg
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup confectioners' sugar (Optional)
  • 4 ounces cream cheese, softened (Optional)
  • ¼ cup butter, softened (Optional)
  • ½ teaspoon vanilla extract (Optional)

Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.

Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.

Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.

Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log cut log into 18 rolls and place rolls in the prepared baking dish.

Bake in the preheated oven until rolls are set, 20 to 25 minutes.

Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

Bakery Style Butter Bun Recipe


  • All Purpose Flour / Maida - 2 cups
  • Salt - 1 tsp
  • Sugar - 2 tblsp
  • Butter - 2 tblsp
  • Milk - 3/4 cup or needed
  • Dry yeast - 1.5 tsp
  • White Unsalted Butter - 100 grams
  • Icing Sugar - 2 cups
  • Vanilla Essence - 1 tsp
  • Milk as needed
  • Oil for Deep frying


Tried this recipe? Let us know how it was!

1)Take butter and sugar in a sauce pan

2)Add in milk. Heat this till milk gets warm

3)Now the milk is warm

4)Add in salt

5)Add in yeast and set aside for 5 mins.

6)Mix well

7)Add in flour

8)Knead well till a smooth dough is formed.

9)Set aside to rest for 1 to 2 hours.

10)Now the dough is risen

11)Punch down the air from the dough.

12)Divide it into equal balls

13)Take a portion of dough, roll it into a smooth ball.

15)Arrange it in a flour sprinkled plate

16)Flatten it lightly

17)Set aside for 30 mins

18)Now the balls are risen

19)Heat oil for deep frying

20)Drop buns in hot oil

21)Fry till golden on both sides

22)Drain and set aside

23)Now make the buttercream. Take white butter in a bowl.

24)Add in half of the icing sugar

25)Whisk till creamy

26)Add some more icing sugar

27)Add some vanilla

28)Whisk till combined

29)Now it is done

30)Slit open a cooled bun

31)Fill with butter cream


Apple, sultana and curry mini dinner rolls recipe - Recipes

It's been such a long time - 2 months, pretty much exactly - since I felt like posting anything on this blog that I myself was beginning to wonder if I would ever get back to it. Not in a "I MUST resurrect this blog" way, but more in a "I wonder if I'll get around to resurrecting this blog" sort of way. I have lots of recipes which havent made their way here yet. and I'm not sure that they will even though most of them have photos. It's been awhile since I made them, and the josh (enthusiasm) has just sort of leaked away.

Still, the new year deserves a new effort - and mine this time was to bake bread from scratch, by hand. I had tried making stuffed buns (minus the stuffing) some few days back, and although the buns were edible enough, they didnt quite make the cut. Then I tried the pav buns from the Jugalbandits and that was a very much better effort. The flavour and aroma were lovely, but the texture still left something to be desired - probably because of something I did (or didnt). It wasnt soft like I wanted my pav buns to be.

Today, I tried out a recipe for dinner rolls from Nic, of Baking Bites - and that was a spectacular success. I've tried baking bread before, with not much success when it came to hand baking. Using a bread machine sort of worked, but it didn't seem like I was really baking, y'know? Neither the experience nor the bread was authentic.

Anyway, this time I decided I wouldn’t worry about the outcome. In fact, I was so laidback, I was practically horizontal (so I took advantage of that position and had a snooze while the yeast did its business - twice!). It worked. The dinner rolls came out absolutely perfect - golden brown top, soft fluffy interior - exactly as I've seen in bakeries. It was just amazing.

I personally think the texture was so glorious because of Nic's specification to mix 1 cup of flour with 1 cup of warm water and 2.5 tsp of instant dried yeast and let it sit for at least an hour and up to 3 hours. I think that starter was what made the rolls so incredibly good. I didn’t use white whole-wheat flour as she did, though (because I didn’t have it and didn’t know where to get it). so I used strong white bread flour throughout, and it worked just fine! I didn’t bother with the egg wash, either. I meant to brush the tops of the rolls with milk, but I forgot. It didn't seem to matter anyway. The rolls were perfect - pav buns, in Indian terms. Even the shape was pav-like because the round baking tin I used was slightly too small to accommodate all the buns, and they turned out tall-ish rather than round. Soft, fluffy, gorgeous.

Forgive my exuberance (and master-bakers, don't snigger, please!) - it's the first time that any bread I've baked with yeast, made from scratch, has come out so well, and I'm really rather thrilled. Yes, I've only made simple dinner rolls, but for someone like me, a non-bread-baker, it's quite an achievement. Thanks, Nic! Happy New Year, all!

PS. There's no point trying out these buns unless you have a lot of time - and contrarily enough (and this is VERY important), lots of things to fill that time. Otherwise, simply waiting for the dough to rise will drive you over the borders of wherever you live and right into the land of Insania.)

Recipe for: Pav buns/dinner rolls


3-1/2 cups strong white bread flour
1 cup water, warm
2-1/2 tsp active dry yeast
1/2 cup buttermilk
1 tbsp butter, melted
2 tbsp sugar
1-1/2 tsp salt

1. Mix 1 cup bread flour, 1 cup water and the yeast in a large bowl so that there are no lumps. Let this stand, covered with plastic wrap, for 1-3 hours in a warm place. The idea is for the mixture to get bubbly and rise a bit. (This starter took about an hour, with the bowl placed in the oven and just the pilot light turned on. )

2. Now stir 2 cups of the remaining flour, the buttermilk, melted butter, sugar and salt into the starter. Mix with a wooden spoon till the dough pulls away from the side of the bowl.

3. Turn the dough out onto a clean, lightly floured surface and knead, adding the remaining flour a tbsp at a time, if required. The dough should be springy, smooth and elastic when done (takes 6-8 minutes of kneading by hand).

4. Now grease the bowl lightly with butter or oil, and put the dough in, turning it around once or twice so that it is coated. Cover with plastic wrap and pop back into your warm place. (Mine was again the oven.) Leave it for 1-1/2 hours or so till the dough is doubled in volume.

5. Turn the risen dough back onto the lightly floured surface and punch down lightly, then divide into golf-ball sized rounds.

6. Grease a 9” round cake pan lightly and line the bottom with non-stick silicone paper. Place the rolls into the pan, leaving about ½” gap between each – about 7 around the edge and 2 or three in the centre). (I left only ¼” gap, which made the buns tall-ish rather than round in the final rising.) Cover the rolls with a clean dish towel and let them rise for 45 minutes or so – yes, again in a warm place. The rolls should have “fused” where theytouched.

7. Preheat the oven to 180C and bake the rolls for 30 minutes (by all means remove the dish towel before baking, because I don’t know what would happen if the towel stayed on.) They should ALL be uniformly golden brown on top.

8. Remove the rolls from the pan and cool on a wire rack for 10 minutes. Serve warm with butter, and at the table, let each person pull apart a roll from the main bunch.


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Pan Fried Whiting
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