Hotteok from Frozen Dinner Rolls
Korean-style pancakes filled with cinnamon syrup and nuts/seeds.
Servings: 10 hotteok
Ingredients
- 10 Frozen dinner rolls
- ⅓ cup Sunflower seeds
- ⅓ cup Peanuts
- 1 cup Dark brown sugar
- 1 Tbsp Cinnamon
- ½ tsp Nutmeg
- 2 Tbsp Vegetable oil more for coating hands
Instructions
- Defrost the frozen dinner rolls according to the package instructions. Place the frozen rolls on a large plate or baking sheet. Cover with plastic wrap. Let the rolls rise until they double in size. The dinner rolls I used can either be thawed and risen in the fridge for 8–16 hours or at room temperature for 3–5 hours.
- Chop the peanuts with a knife or a food processor/blender. Then, add chopped peanuts, sunflower seeds, brown sugar, cinnamon, and nutmeg to a bowl. Gently toss to combine.
- Grease your hands with some oil to prevent the dough from sticking to you. Then, stretch the dough until it is about 3 inches in diameter and 1/8 inch thick. Put 2 Tbsp of filling in the center and gather the edges of the dough to pinch each hotteok closed.
- Preheat a greased skillet or griddle on low heat. Place the hotteok onto the skillet/griddle with the seam down. Press the hotteok flat with a spatula. Cook for 5 minutes. Turn the hotteok over and cook for 5 additional minutes. Remove from heat once the cinnamon-sugar filling has turned to syrup and the outside is golden brown. Cook the hotteok in batches, if necessary.