1Start with one and a quarter cup warm milk, no more than 110 degrees.
2Start with one and a quarter cup warm milk, no more than 110 degrees.
3Start with one and a quarter cup warm milk, no more than 110 degrees.
4Add in a third of a cup of sugar and two and a quarter teaspoons or one packet of active dry yeast.
5Add in a third of a cup of sugar and two and a quarter teaspoons or one packet of active dry yeast.
6Add in a third of a cup of sugar and two and a quarter teaspoons or one packet of active dry yeast.
7Give this a good stir and set it aside for about 5 to 10 minutes or until it gets nice and foamy.
8Give this a good stir and set it aside for about 5 to 10 minutes or until it gets nice and foamy.
9Give this a good stir and set it aside for about 5 to 10 minutes or until it gets nice and foamy.
10Once a nice layer of foam forms on top, add in a fourth a cup of melted butter and one room temperature egg.
11Once a nice layer of foam forms on top, add in a fourth a cup of melted butter and one room temperature egg.
12Once a nice layer of foam forms on top, add in a fourth a cup of melted butter and one room temperature egg.
13Whisk to break the egg.
14Whisk to break the egg.
15Whisk to break the egg.
16In a big bowl, put three and a half cups of bread flour, making sure to fluff it up before scooping.
17In a big bowl, put three and a half cups of bread flour, making sure to fluff it up before scooping.
18In a big bowl, put three and a half cups of bread flour, making sure to fluff it up before scooping.
19Add in a half teaspoon salt.
20Add in a half teaspoon salt.
21Add in a half teaspoon salt.
22Add the yeast mixture to the flour and mix until a shaggy dough forms.
23Add the yeast mixture to the flour and mix until a shaggy dough forms.
24Add the yeast mixture to the flour and mix until a shaggy dough forms.
25Turn the dough out onto a clean surface and knead for about 5 to 8 minutes until a nice smooth ball forms.
26Turn the dough out onto a clean surface and knead for about 5 to 8 minutes until a nice smooth ball forms.
27Turn the dough out onto a clean surface and knead for about 5 to 8 minutes until a nice smooth ball forms.
28Spray a little oil into your bowl, toss the dough in, and cover with plastic wrap or a kitchen towel.
29Spray a little oil into your bowl, toss the dough in, and cover with plastic wrap or a kitchen towel.
30Spray a little oil into your bowl, toss the dough in, and cover with plastic wrap or a kitchen towel.
31Let the dough sit in a warm place to rise for about one and a half to two hours, or until it doubles in size.
32Let the dough sit in a warm place to rise for about one and a half to two hours, or until it doubles in size.
33Let the dough sit in a warm place to rise for about one and a half to two hours, or until it doubles in size.
34After rising, gently press down the middle to deflate the dough.
35After rising, gently press down the middle to deflate the dough.
36After rising, gently press down the middle to deflate the dough.
37Take the dough out onto a clean surface and gently press it out into a big rectangle that's about a half inch thick.
38Take the dough out onto a clean surface and gently press it out into a big rectangle that's about a half inch thick.
39Take the dough out onto a clean surface and gently press it out into a big rectangle that's about a half inch thick.
40Use a pizza cutter to cut the dough into approximately 32 equal pieces.
41Use a pizza cutter to cut the dough into approximately 32 equal pieces.
42Use a pizza cutter to cut the dough into approximately 32 equal pieces.
43Take each little square and set them on a greased cookie sheet.
44Take each little square and set them on a greased cookie sheet.
45Take each little square and set them on a greased cookie sheet.
46Cover the rolls and let them rise for about 30 minutes while preheating the oven to 350 degrees.
47Cover the rolls and let them rise for about 30 minutes while preheating the oven to 350 degrees.
48Cover the rolls and let them rise for about 30 minutes while preheating the oven to 350 degrees.
49Bake the rolls in the 350 degree oven for about 10 to 12 minutes.
50Bake the rolls in the 350 degree oven for about 10 to 12 minutes.
51Bake the rolls in the 350 degree oven for about 10 to 12 minutes.
52While the rolls bake, make the cinnamon butter by combining two sticks of room temperature softened salted butter, 1/3 a cup powdered sugar, two teaspoons of cinnamon, and 1/4 of a cup of honey.
53While the rolls bake, make the cinnamon butter by combining two sticks of room temperature softened salted butter, 1/3 a cup powdered sugar, two teaspoons of cinnamon, and 1/4 of a cup of honey.
54While the rolls bake, make the cinnamon butter by combining two sticks of room temperature softened salted butter, 1/3 a cup powdered sugar, two teaspoons of cinnamon, and 1/4 of a cup of honey.
55Mix the butter ingredients until nice and fluffy, whipping for about two minutes to make it airy.
56Mix the butter ingredients until nice and fluffy, whipping for about two minutes to make it airy.
57Mix the butter ingredients until nice and fluffy, whipping for about two minutes to make it airy.
58Optionally, brush the tops of the baked rolls with some melted butter.
59Optionally, brush the tops of the baked rolls with some melted butter.
60Optionally, brush the tops of the baked rolls with some melted butter.
Ingredients
1.25 cup warm milk
1.25 cup warm milk
1.25 cup warm milk
0.33 cup sugar
0.33 cup sugar
0.33 cup sugar
2.25 tsp active dry yeast
2.25 tsp active dry yeast
2.25 tsp active dry yeast
0.25 cup melted butter
0.25 cup melted butter
0.25 cup melted butter
1 room temperature egg
1 room temperature egg
1 room temperature egg
3.5 cups bread flour
3.5 cups bread flour
3.5 cups bread flour
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
2 sticks room temperature softened salted butter
2 sticks room temperature softened salted butter
2 sticks room temperature softened salted butter
0.33 cup powdered sugar
0.33 cup powdered sugar
0.33 cup powdered sugar
2 tsp cinnamon
2 tsp cinnamon
2 tsp cinnamon
0.25 cup honey
0.25 cup honey
0.25 cup honey
Equipment
big bowlplastic wrapkitchen towelrolling pinpizza cuttergreased cookie sheet
Tips
Make sure to fluff the bread flour before scooping to avoid packing too much flour.
When kneading, the dough will be sticky, but resist adding more flour and keep kneading until smooth and stretchy.
Gently press down the middle of the risen dough to deflate it without losing too much air.
For the cinnamon butter, whip it for about two minutes until nice and airy.