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Ingredients
- 4 tablespoons unsalted butter, room temperature, plus more for pans, plastic wrap, and brushing
- 1/2 cup granulated sugar, plus more for pans and tossing
- 1/2 cup packed light-brown sugar
- 1 teaspoon finely grated orange zest
- 1 teaspoon ground cinnamon
- 1/4 teaspoon coarse salt
- Buttery Yeast Dough
- All-purpose flour, for dusting
- Buttery Yeast Dough
- Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups bread flour
- 2 teaspoons coarse salt
- 1/4 cup warm water
- 1/3 cup sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 6 large eggs, room temperature
- 1 teaspoon finely grated lemon zest
- 1 1/2 sticks unsalted butter, room temperature, cut into 6 pieces, plus more for plastic wrap
Details
Servings 20
Preparation time 20mins
Cooking time 20mins
Adapted from marthastewart.com
Preparation
Step 1
Butter 20 cups of 2 standard muffin tins; dust with granulated sugar, tapping out excess. In a bowl, combine both sugars, zest, cinnamon, and salt.
Divide chilled dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface into a 12-by-7-inch rectangle. Spread half of butter over dough, leaving a 1/4-inch border. Sprinkle with half of cinnamon mixture (it will seem like a lot), patting to adhere. Starting on a long side, roll dough into a cylinder. Pinch edges to seal; trim ends. Cut into 10 disks. Place, cut-side down, in prepared tin. Repeat with remaining dough and filling. Drape with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 2 hours.
Preheat oven to 375 degrees. Bake until golden brown, about 13 minutes. Brush tops with butter; toss rolls in granulated sugar. Let cool slightly on a wire rack before serving.
Directions for Buttery Yeast Dough
1. Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.
2. Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.
3. Beat in butter, one piece at a time; continue beating until fully combined and dough is silky but still sticky, about 5 minutes more. Cover with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour.
4. Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight.
VARIATIONS
Herb Variation: Reduce sugar to 3 tablespoons. Add 3 tablespoons chopped fresh sage and 1 tablespoon chopped fresh thyme in step 2.
COOK'S NOTE
You can prepare all of the recipes that use this dough ahead: Place formed breads in baking pan(s); cover tightly with buttered plastic wrap, then foil; and freeze for up to 1 month. When ready to use, thaw, then let rise as directed.
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