Directions
- 1Start with 1 and a 1/4 cup warm milk (no more than 110°).
- 2Add 1/3 of a cup of sugar and 2 and a 1/4 teaspoons (or one packet) of active dry yeast.
- 3Stir well and set aside for 5 to 10 minutes, or until it gets nice and foamy.
- 4Once a nice layer of foam forms, add 1/4 of a cup of melted butter.
- 5Add one room temperature egg and whisk to break the egg.
- 6In a big bowl, add 3 and 1/2 cups of fluffed bread flour.
- 7Add 1/2 teaspoon salt.
- 8Pour the yeast mixture into the flour.
- 9Mix until a shaggy dough forms.
- 10Turn the dough out onto a clean surface.
- 11Knead the dough for about 5 to 8 minutes until a nice smooth ball forms.
- 12Spray a little oil into a bowl and toss your dough in.
- 13Cover the bowl with plastic wrap or a kitchen towel.
- 14Let the dough sit in a warm place to rise for about 1 and 1/2 to 2 hours, or until it doubles in size.
- 15Gently press down the middle of the risen dough to deflate it.
- 16Take the dough out onto a clean surface and gently press it into a big rectangle about 1/2 inch thick.
- 17Use a pizza cutter to cut the dough into approximately 32 equal pieces.
- 18Place each square on a greased cookie sheet.
- 19Cover the rolls and let them rise for about 30 minutes while preheating the oven to 350°.
- 20Bake the rolls in the preheated 350° oven for about 10 to 12 minutes.
- 21While the rolls bake, combine two sticks of room temperature softened salted butter, 1/3 cup powdered sugar, 2 teaspoons of cinnamon, and 1/4 cup of honey for the cinnamon butter.
- 22Mix the cinnamon butter ingredients until nice and fluffy, whipping for about 2 minutes to make it airy.
- 23Optionally, brush the tops of the baked rolls with some melted butter.
Ingredients
- 1.25 cup warm milk
- 0.33 cup sugar
- 2.25 teaspoons active dry yeast
- 0.25 cup melted butter
- 1 room temperature egg
- 3.5 cups bread flour, fluffed
- 0.5 teaspoon salt
- 2 sticks salted butter, room temperature softened
- 0.33 cup powdered sugar
- 2 teaspoons cinnamon
- 0.25 cup honey
- oil
- melted butter
Equipment
big bowlwhiskrolling pin (optional)pizza cuttergreased cookie sheetplastic wrap or kitchen toweloven
Tips
- When measuring flour, fluff it up before scooping to avoid packing too much into the cup.
- When kneading the dough, it will be sticky but keep pushing; do not add additional flour.
- For the cinnamon butter, whip it for about 2 minutes to make it nice and airy.
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