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Ingredients
- 1 pkg. dry yeast
- 1/4 c. plus 1 tsp. granulated sugar
- 1/4 c. tepid water (110º)
- 1/2 c. warm milk
- 2 eggs
- 6 Tbs. butter, melted
- 1 tsp. salt
- 3 – 3 1/2 cups flour
- 1/2 c. brown sugar
- 1 tsp. cinnamon
Details
Servings 12
Preparation time 30mins
Cooking time 45mins
Preparation
Step 1
Dissolve yeast and 1 tsp. of the granulated sugar in water. Dissolve remaining 1/4 cup of sugar in warm milk. Add eggs and 4 Tbs. of the melted butter. Mix salt into flour. Stir milk mixture into 2 1/2 cups of the flour. Add yeast mixture, stirring vigorously. Turn out onto a floured board and let rest while you clean and butter bowl.
Knead dough just long enough for it to become smooth, adding up to 1/2 cup of flour as needed (no more than 2-3 minutes are required). Cover dough with cloth. Let dough rest on board 10 minutes, then knead again 5 minutes. Return to bowl, cover, and let rise until double in bulk, about 2 hours.
Punch down dough and roll it out on a lightly floured board in an 11 x 14” rectangular shape, about 3/8 inch thick. Brush with remaining 2 Tbs. of melted butter, leaving a little butter to brush tops of rolls. Mix brown sugar and cinnamon and spread over dough, patting it with your hand. Roll dough up into a long tube like a jelly roll and use a serrated knife and quick, sure strokes to cut it into 1-inch slices. Place slices on buttered cookie sheet, brush with butter, cover with towel, and let rise until round and puffy, about 1 hour.
Preheat oven to 375°. Bake 15 minutes, or until golden brown. Remove and cool buns on a rack. Makes 12 rolls.
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