- 1 cup warm milk
- 1 package or 2 1/4 teaspoons active dry yeast
- 1/3 cup sugar
- 3 1/2 cups all-purpose four, plus more for the board
- 1 egg
- 1/3 cup butter, melted plus 1/4 cup butter, melted (optional)
- 1 teaspoon salt
- Honey Cinnamon Butter
- 1/2 cup softened butter
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 2 tablespoons powdered sugar
How to make it :
Stir the warm milk, sugar, and yeast together in a cup or small bowl.
-Let the yeast rise and start to work while you get the other ingredients ready.
(This isn’t necessary, but I like to do it this way instead of using milk straight from the fridge.)
-Mix the flour, egg, 1/3 cup melted butter, and salt together in a stand mixer or a food processor.
Add the milk mixture and process until you have a smooth dough. It will be stickier and wetter than normal bread dough.
-Put the dough in a bowl that has been greased, turn it to grease all sides, and cover with a towel.
-Let it rise until it’s twice as big.
When the dough has doubled in size, punch it down and turn it out on a floured board.
Let rest for 10 minutes.
-Roll out the dough into a large, flat rectangle about 1/2 inch thick.
With a sharp knife, cut the dough into 16 pieces. Put each piece on a greased baking sheet and let it rise again until it’s doubled in size.
-Preheat the oven to 375°F.
Bake the rolls on the greased baking sheet for 10 minutes.
They will come out of the oven a light brown color.
If you want, you can brush the tops of the rolls with the 1/4 cup of melted butter that is left over before serving.
-To make honey cinnamon butter, mix butter, cinnamon, honey, and powdered sugar together until everything is well mixed.