ingredients
°1 cup warm milk
°1 package or 2 1/4 teaspoons active dry yeast
°1/3 cup of sugar
°3 1/2 cups all-purpose four, plus more for plate
°1 egg
°1/3 cup melted butter plus 1/4 cup melted butter (optional)
°1 teaspoon of salt
°Cinnamon butter and honey
°1/2 cup soft butter
°1 teaspoon cinnamon
°2 tablespoons of honey
°2 tablespoons of powdered sugar
*directions
In a cup or small bowl, mix the warm milk with the sugar and yeast. Allow the yeast to gradually begin to activate as you prepare the other ingredients. (This isn't necessary, but I prefer this to using cold milk out of the fridge.) Using a mixer or food processor, mix together the flour, eggs, 1/3 cup of the melted butter, and salt. Add the milk mixture and whisk until we get a soft dough. It will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough over to grease on all sides, and cover with a towel. Let's go up until it doubles in size. When the dough doubles, beat it down and turn it out onto a floured board. Let it rest for 10 minutes. Roll out the dough into a large flat rectangle about 1/2 inch thick. Cut it into 16 pieces with a sharp knife and place it on a greased baking sheet and let it rise again until it doubles. Preheat oven 375 degrees. The rolls are baked for 10 minutes on a greased baking sheet. It will be a light brown color when you take it out of the oven. If desired, brush tops of rolls with remaining 1/4 cup melted butter before serving.
Prepare the cinnamon-honey butter by mixing the butter, cinnamon, honey, and powdered sugar until well blended
Enjoy !