- 2 cups milk
- 3 Tablespoons butter
- 1 Tablespoon active dry yeast
- 1/2 cup warm water
- 1/2 cup sugar, divided
- 1/2 cup honey
- 7 1/2 cups our (up to 1/2 cup more or less), divided
- 2 eggs
- 2 tsp salt
- For the Honey Cinnamon Butter:
- 1 stick (4 ounces) unsalted butter, at room
- 1/4 cup powdered sugar
- 1/4 cup honey
- 1 teaspoon ground cinnamon
How to Make It
-Put milk in a small saucepan over medium heat.
Bring to a boil and remove from heat. Allow to cool
slightly. (Or you can heat it in the microwave until
boiling, about 3 minutes.)
Melt 3 Tbsp of butter in the microwave. Set aside.
-Combine yeast, warm water and 1 Tablespoon
sugar in a mixing bowl. Allow yeast to bubble.
-Add remaining sugar, honey, milk, and 3 1/2 cups of
our to the yeast mixture. Mix together for a couple of
-Add melted butter, eggs and salt; mix well.
-Add additional our 1/2 cup at a time until dough
begins to separate from the sides. Let rest for a few
-Knead dough for about 5 minutes. Add additional
our by the Tablespoon if dough gets sticky, but
should be moist. (Don’t dry it out.)
-Remove dough from the bowl and grease the bowl.
Return dough to the bowl and turn it over so all sides
are covered in grease. Loosely cover bowl with
greased plastic wrap. Allow to rise until doubled in
size, about 45 minutes, depending how warm your
house is. (I put mine in the microwave that was warm
from heating my milk and butter.)
-Once the dough has doubled, punch it down to
release the air. Empty dough onto a lightly oured
work surface. Using a rolling pin, roll the dough out till
it is about 1/2-inch thick.
Fold the dough in half, so it’s now about 1-inch thick,
roll over the dough a little bit to seal the two halves
together. Cut the dough into approximately 2-inch
-Place dough onto a greased baking sheet and
cover loosely with greased plastic wrap. 10. Allow to
double in size again, about 1 hour.
-Bake at 350*F for about 15-20 minutes, until
-Immediately rub the tops of the rolls with
additional butter. Best served warm. Store extras in a
For the Honey Cinnamon Butter:
In the bowl of an electric mixer tted with the whisk
attachment, beat the butter for 30 seconds, or until
pale in color. Add the powdered sugar, honey, and
cinnamon and beat until well combined, light, and
uffy, about 1 to 2 minutes. Serve immediately or
store, covered, in the fridge for up to 5 days. Bring to
room temperature before serving.
Serve the rolls warm with the cinnamon butter
LIKE IT? SHARE WITH YOUR FRIENDS!