1 batch Basic Bread Dough (recipe follows)
100 grams (3 1/2 ounces/1/2 cup) dark brown sugar
3 tablespoons ground cinnamon
75 grams (2 1/2 ounces/1/3 cup) unsalted butter, softened
1 tablespoon baking soda
Kosher salt, for sprinkling
Grease a large, deep ovenproof dish with sunflower oil. On a lightly floured surface, roll the dough into a rectangle, 20 x 12 1/2 inches.
Stir the sugar and cinnamon together in a bowl. Spread the butter over the surface of the dough and top with the cinnamon-sugar. Starting with a short edge, roll the dough into a 12 1/2 inches log, then cut the log into 12 even pieces and arrange each piece in the greased dish. Cover loosely with oiled plastic wrap and leave to rise in a warm place for 30 minutes. Preheat the oven to 350°F.
In a small bowl, stir together the baking soda and 3 tablespoons of hot water. Remove the plastic wrap from the rolls and use a pastry brush to cover the rolls with the baking soda mixture, then immediately sprinkle with salt. Bake for 35 to 45 minutes until dark brown and well risen.
Basic Bread Dough
450 grams (1 pound/3 1/2 cups) all-purpose flour, plus more for kneading
7 grams (1 1/2 ounce) packet dried yeast
4 tablespoons honey or sugar
1 1/2 teaspoon salt
1 large egg
In a large bowl, stir together the flour, yeast, honey or sugar, and salt. Make a well in the center of the ingredients, crack in the egg, and pour in 1 cup lukewarm water. Stir with your hands, then tip out onto a lightly floured surface. Knead the dough for 10 minutes, adding a little more flour if needed, until you have a smooth, slightly sticky ball of dough.
Oil the bowl and place the dough in it. Cover with a clean kitchen towel and leave to rise in a warm place for 1 hour, or until doubled in size.