Directions
- 1Start with one and a quarter cup warm milk, no more than 110 degrees.
- 2Add in a third of a cup of sugar and two and a quarter teaspoons or one packet of active dry yeast.
- 3Give this a good stir and set it aside for about 5 to 10 minutes or until it gets nice and foamy.
- 4Once a nice layer of foam forms on top, add in a fourth a cup of melted butter and one room temperature egg.
- 5Whisk to break the egg.
- 6In a big bowl, put three and a half cups of bread flour, making sure to fluff it up before scooping.
- 7Add in a half teaspoon salt.
- 8Add the yeast mixture to the flour and mix until a shaggy dough forms.
- 9Turn the dough out onto a clean surface and knead for about 5 to 8 minutes until a nice smooth ball forms.
- 10Spray a little oil into your bowl, toss the dough in, and cover with plastic wrap or a kitchen towel.
- 11Let the dough sit in a warm place to rise for about one and a half to two hours, or until it doubles in size.
- 12After rising, gently press down the middle to deflate the dough.
- 13Take the dough out onto a clean surface and gently press it out into a big rectangle that's about a half inch thick.
- 14Use a pizza cutter to cut the dough into approximately 32 equal pieces.
- 15Take each little square and set them on a greased cookie sheet.
- 16Cover the rolls and let them rise for about 30 minutes while preheating the oven to 350 degrees.
- 17Bake the rolls in the 350 degree oven for about 10 to 12 minutes.
- 18While 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.
- 19Mix the butter ingredients until nice and fluffy, whipping for about two minutes to make it airy.
- 20Optionally, brush the tops of the baked rolls with some melted butter.
Ingredients
- 1.25 cup warm milk
- 0.33 cup sugar
- 2.25 tsp active dry yeast
- 0.25 cup melted butter
- 1 room temperature egg
- 3.5 cups bread flour
- 0.5 tsp salt
- 2 sticks room temperature softened salted butter
- 0.33 cup powdered sugar
- 2 tsp cinnamon
- 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.
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