Mince Rolls

Servings : Makes 25-30

Cute little pinwheel rolls with a mince filling. They look great and taste even better!


  • 3 cups all purpose flour
  • 1 tsp. instant yeast
  • 1/4 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 4 tbsp oil plus 1 tbsp. butter
  • water and milk (half and half)


First, sieve the flour and add the salt, baking powder, yeast, oil and butter. Heat the water/milk to lukewarm (very hot water will kill the yeast). Add the water gradually into the flour whilst kneading until you have a soft but firm dough. Knead the dough, pounding it as much as you can to give the buns a delicately soft texture. The more you knead the better the result.

Put the dough into a lightly-oiled spacious bowl and turn it over in the bowl once so that the little oil covers the dough all over. Cover the bowl with a damp warm towel and let the dough rise for about half an hour to 45 mins.

Once risen, punch down, and then knead it again for 2-3mins.

Roll out into a rectangular shape of less than quarter inch thickness. Then add your filling, in this case I've used my favorite mince filling HERE.

Whip some egg white with a tsp. of water, then drizzle all over the mince. Now roll your rectangle like a swiss roll. Place the whole roll on a greased baking tray, then let it sit for another half an hour until it rises again.

Brush with egg yolk and bake in a preheated oven at 180 C for 10 minutes. Take the tray out, and using a very sharp knife slice the big roll to form smaller rolls. Put them back on the tray and bake again for about 5-10 minutes. This is to make sure the dough gets done all the way through, and also slicing when the roll is a bit more solid helps get a cleaner cut than if you slice the roll when the dough is still raw.

Serve and enjoy! 🙂

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