Christmas Chelsea Buns

Instructions

1. Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
2. Add the melted butter, warm milk, eggs and vanilla extract.
3. Using a wooden spoon or the regular paddle of your electric mixer mix slowly for 4-5 minutes until the mixture is smooth with no lumps.
4. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
5. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
6. Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

After the first rise

1. Roll the rested dough out into a large rectangle about 12x18 inches.
2. Mix all of the ingredients for the filling together and spread as evenly as possible over the rolled dough.
3. Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
4. Cut the roll into 12 equal slices, and place on a parchment paper lined cookie sheet.
5. Cover the baking sheet with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
6. Bake at 350 degrees F for 30-40 minutes or until the rolls are well browned and spring back when touched in the centre. 
7. To add an optional glaze to the buns, microwave the apricot jam with a tablespoon or 2 of water until it is hot and pourable. Brush on while the buns are still hot. You can also use a little honey to glaze brush on if you prefer.