4 ts Active dry yeast
1/2 c Water; warm
1 ts Sugar
2 c Milk; scalded,
- cooled to lukewarm
3 tb Sweet butter; melted,
- slightly cooled
1/2 c Sugar
7 c All-purpose flour; up to 8 c
2 Eggs
2 ts Salt
2 tb Butter; for brushing
MMMMM-------------------CINNAMON HONEY BUTTER------------------------
4 oz Butter; softened
1/4 c Powdered sugar
1/4 c Honey
1 ts Cinnamon
Internet recipe uses unsalted butter throughout; my palate says for
brushing and in the spread, salted butter is original. -M. Loo
Combine yeast, warm water, and sugar to the bowl of a mixer and
lightly whisk. Let it sit for 10 to 15 minutes until the yeast
dissolves and starts to foam.
To the bowl of your mixer add the milk, butter, sugar, eggs, and salt.
Lightly combine, using the dough hook, for about 1 minute. Add the
flour, 2 cups at a time, and mix. Add enough flour to form a soft
dough.
Add flour as needed and mix until the dough comes clean from the
sides of the bowl. You could use anywhere from 6 to 8 cups, depending
on your environment. Place dough in an oiled bowl, cover with a clean
damp kitchen towel, and let rise in a warm place until double in bulk.
Spray two baking sheets with cooking spray.
Punch down the dough and turn it onto a floured surface. Divide into 2
portions for shaping. Roll out the dough to 1/2" thickness, then cut
out the ends to have a perfect rectangle, then cut it out into
squares or rectangles. Repeat with remaining dough. You should get 30
to 35 rolls. Place onto the prepared baking sheets. Let the rolls
rise until doubled in size..
Preheat oven to 350 F.
Bake the rolls for 15 to 20 minutes until golden brown. Brush
immediately with melted butter.
While the rolls are baking, prepare the cinnamon honey butter by
whisking everything together.
