Ingredients:

  • 1 cup (240ml) whole milk
  • 2 tbsp (25g) granulated sugar
  • 2 ¼ tsp (7g) active dry yeast
  • 4 tbsp (56g) unsalted butter, melted
  • 1 large egg, room temperature
  • 3 ½ cups (440g) all-purpose flour
  • 1 tsp (6g) salt
  • ½ cup (113g) unsalted butter, softened
  • 2 tbsp (30ml) honey
  • 1 tsp (2g) ground cinnamon
  • 1 pinch (1g) salt

Instructions:

  1. Warm the milk. Heat your milk to exactly 110°F (43°C). Note: Use a thermometer to avoid killing the yeast.
  2. Bloom the yeast. Stir in the sugar and yeast, then let it sit for 5-10 minutes until the surface is frothy.
  3. Add wet ingredients. Mix in the melted butter and room temperature egg until combined.
  4. Incorporate dry ingredients. Gradually add the flour and salt. Note: Add flour a bit at a time so the dough doesn't get too stiff.
  5. Knead the dough. Use a stand mixer or your hands to knead until the dough is smooth and elastic.
  6. First rise. Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 60 minutes until doubled in size.
  7. Shape the rolls. Gently punch down the dough. Roll it into a large rectangle about ½-inch thick and cut into 24 equal sized rectangles.
  8. Second rise. Place rolls on a parchment lined baking sheet and let them rise for 30 minutes.
  9. Bake. Bake at 350°F (180°C) for 12-15 minutes until the tops are mahogany colored.
  10. Make the butter. Combine softened butter, honey, cinnamon, and salt. Whip until fluffy and serve immediately.