Recipe: Sweet Rolls from the Elder Scrolls by Bourke Street Bakery

Video game juggernaut Bethesda are doing something a bit different to promote the release of The Elder Scrolls V: Skyrim Special Edition, an augmented version of their 2011 cultural phenomenon of an action RPG, which to this day remains one of the biggest games of the decade – nay century. For Sydney, Australia the publishers have tapped the almighty Bourke Street Bakery to bring one of the best known, and edible, Elder Scrolls items to life: the humble Sweet Rolls.

The pastry of milk, flour, butter, eggs, and salt has been interpreted by the pro bakers and turned into a delicious (we had some, they are all types of amazing, brioche, and sugar) treat, which Bourke Street Bakery will be giving away from all eleven of their stores over this coming weekend – Saturday 29th and Sunday 30th October from 10am each day. All you’ve gotta do is rock up and ask for one. For any updates you can follow the bakery on Facebook.

For those not in town for the weekend, Bourke Street Bakery have kindly provided us with their Sweet Roll recipe so you can (attempt) to make these at home. Don’t worry, it’s all very straight forward, it just takes some time!

Sweet Roll Recipe

Note: Makes approx 6 x 100g Sweet Rolls. You will need a table top mixer, muffin tray, paper cones, and rice.


Hi Protein Flour: 540mg
Butter (Unsalted): 270mg
Salt: 10mg
Milk: 190ml
Brown Sugar: 85ml
Yeast: 20mg
Beaten Eggs: 155mg


1. Place flour, sugar, salt, milk & yeast into your mixer. Start mixing on a slow setting and add in half your beaten eggs, one at a time. Once the ingredients have been mixed thoroughly, switch to a faster setting and wait for your dough to combine before adding the other half of your beaten eggs. Keep mixing until the batter is nice and smooth and the dough has got tension. Touch it with a finger and see if it sticks but pulls back into shape.

2. Switch back to slow speed, add the softened butter and mix on slow until well combined, finish off with a brief mixing in second speed and your dough is ready.

3. Leave it in your refrigerator overnight or for a minimum of 8 hours to allow the butter to set within the structure of the dough. No amount of magic can speed up the process!

4. The following day divide your dough into 100 gram thick strings (flatten them into a rectangle shape then roll while spreading your hands out), wrap them up in a circle to form a doughnut shape. Make sure to do this on a bit of flour so the dough doesn’t stick.

5. Place the little doughnut in the muffin pan, insert the cone, fill with rice, prove for up to 3 hours then put the top tray on, fill with rice and place in the oven to bake at 180 for 35 minutes.

6. Once baked take out of the oven, remove tray cones, and remove sweet roll from the pans. Cool down and ice.

Glaze Recipe

Note: “Fondant” glaze is readily available at your local supermarket so if you wish to save yourself some time you can simply purchase some finishing glaze. Or alternatively…


Icing sugar: 110gm
Glucose: 125gm
Water: 15gm
Gelatine leaf: 1/2


1. Sift the icing sugar into the mixing bowl. Bring the glucose and water just to the boil, take off the heat immediately.

2. Stir in your soaked gelatine leaf. Start mixing the icing sugar with the paddle on low speed and slowly pour in the glucose.

3. When it is all combined, increase the speed to medium (low/medium if possible i.e. 3-4 out of 10) and mix until room temperature.

The Elder Scrolls V: Skyrim Special Edition will be available across Australia from Friday 28th October, for Playstation 4, Xbox One, and PC.

Bourke Street Bakery have locations in Barangaroo, Newtown, Banksmeadow, Parramatta, Surry Hills, Alexandria, Marrickville, North Sydney, Neutral Bay, and more. For all locations click HERE. You can grab more information about the Sweet Roll giveaway HERE.

Image and recipe supplied.


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Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.