°1 cup milk °1 pack or 2 1/4 teaspoon dry yeast °1/3 cup sugar °three half of cups all-purpose four, plus more for chalkboard °1 egg °1/3 cup melted butter with 1/4 cup melted butter (optional) °1 teaspoon salt °Cinnamon butter and honey °half of cup butter °1 teaspoon cinnamon °2 tablespoons honey °2 tablespoons of powdered sugar
In a cup or small bowl, blend the warm milk with the sugar and yeast. Allow the yeast to chill and start to activate whilst you put together the alternative ingredients. (This isn’t necessary, however I decide on this to the use of bloodless milk out of the fridge). Using a stand mixer or meals processor, blend collectively the flour, eggs, 1/3 cup melted butter, and salt.
Add the milk mixture and beat until a soft dough forms. It’s possible that it’ll be more sticky and wet than regular bread dough. Place the dough in an oiled bowl and cover with a cloth to allow it to unfold on all sides. Let’s keep going until it’s doubled in size. When the dough has doubled in size, punch it down and place it on a floured board.
Let it relaxation for 10 mins. Roll the dough right into a massive flat rectangle half of inch thick. Cut it into sixteen portions with a pointy knife and place on a greased baking tray and go away to upward push once more till doubled.
Preheat the oven to 375 degrees. Bake the rolls for 10 mins on a greased baking sheet. It could be mild brown whilst taken out of the oven.
Brush the rolls’ surfaces with the remaining melted butter before serving if desired.
Blend butter, cinnamon, honey, and powdered sugar until well blended to make cinnamon-honey butter.