Makes 5-6 dozen smaller ones, or 19 larger ones, as Jenn had recommended at Eat Cake. After all, bigger IS better, and it’s less you have to eat! 
Ingredients:
4 teaspoons active dry yeast
1/2 cup warm water
2 cups milk scalded and cooled to lukewarm
1/2 cup plus 1 teaspoon sugar, separated
3 tablespoons melted butter, cooled slightly, plus additional for brushing
7-8 cups flour (I used about 7 1/2 cups)
2 whole eggs
2 teaspoons salt
Directions
In the bowl of an electric mixer, dissolve yeast in the warm water with the teaspoon of sugar.
With the dough hook attached, mix in the milk, remaining 1/2 cup of sugar, and enough flour to make a medium batter. (I added about 2 1/2 cups of flour here.)
Mix thoroughly.
Allow to stand until light and foamy, about 8-10 minutes.
Add melted butter, eggs and salt.
Beat well.
Add enough flour to form a soft dough.
Turn dough out onto a lightly floured surface, and allow it to rest for about 10 minutes.
While dough is resting, prepare a large bowl by spraying it with cooking spray.
Knead dough until it is smooth and satiny.
Place into prepared bowl and turn over, coating it with oil.
Cover bowl tightly with plastic wrap and set to rise in a warm area until double in size, about 1-1 1/2 hours.
Punch dough down.
On a lightly floured surface and with a lightly floured rolling pin, flatten dough into a rectangle until it is about 1/2-inch thick.
Fold the rectangle in half the short way so that it is about 1-inch in thickness, and lightly roll together to seal the sides together.
Allow to rest for 10 minutes.
With a dough scraper, cut into rolls.
Place rolls on a greased baking sheet.
Cover with a damp towel and allow to rise in a warm area until double in size, about 1 hour or so.
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| Rising Buns |
Preheat oven to 350 and bake rolls for 10-15 minutes or until lightly golden.
Upon removing from oven, brush tops with melted butter.
Serve with Cinnamon Honey Butter.
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| Ready to Bake |
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| Ready to put on rack to cool. |
Cinnamon Honey Butter
1/2 cup butter (1 stick), room temperature
1/4 cup confectioners’ sugar
1/4 cup honey
1 teaspoon cinnamon
In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for approximately 30 seconds until lightly whipped.
Add confectioners’ sugar, honey and cinnamon and beat until smooth and thoroughly combined, scraping down the sides of the bowl.
Continue beating on medium-high speed until light and fluffy, about 2-3 minutes.
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