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Equipment

  • Kitchen Aid Stand Mixer
  • Wooden rolling pin
  • 18" x 12" x 3" metal baking pan

Ingredients
  

  • 4.5 tsp active dry yeast
  • 2.5 cups warm milk
  • 1/2 cup sugar
  • 8 tbsp melted butter (salted)
  • 2 large eggs (room temp), beaten
  • 7 cups all purpose flour

Cinnamon Butter

  • 1 stick Room temp non-salted butter
  • 1/4 cup powdered sugar
  • 1/4 cup local honey
  • 1 tsp ground cinnamon
  • 1 tsp ground clove

Instructions
 

  • In the stand mixer bowl: combine the yeast, sugar, and milk. Mix with spoon until dissolved.
  • Let it rest in the bowl for 5 minutes until it gets frothy (yeast is activating).
  • Add 6 tablespoons of the melted butter, the beaten eggs, and 4 cups of flour to the yeast bowl. Mix on low using the dough hook for approximately 3 minutes until combined.
  • Add the additional cups of flour one cup at a time (3 more cups total).
  • When the dough has combined and does not stick to the sides (5 -7 minutes), it is ready.
  • The dough should be STICKY but not TACKY
  • Flour your working surface and flour your hands. Take dough out of bowl and flop it on the surface.
  • knead it a few times and fold the sides to the bottom to form a ball
  • Take 1 TBSP butter and put it in a large bowl. Then place the dough in the bowl, turning it once to butter the top.
  • Cover with a damp dish towel and place in a warm, dark place. Let it rise for one hour or until the dough has doubled in size.
  • In the meantime, mix all the ingredients together for the Cinnamon Butter
  • When the dough has risen, flour a working surface as well as a wooden rolling pin
  • Punch the air out of the dough and roll the dough into a 1 inch tall rectangle. Then fold it in half (hamburger style)
  • Using a pizza cutter, cut the dough into 40 pieces (5 in a row times 8 times)
  • Place the dough pieces into a buttered baking pan (18x12x3) about 1/2 inch apart and cover then with a damp dish towel for about 1 hour until the dough has doubled in size.
  • Pre-heat the oven to 350 degrees
  • Bake the pan 12-18 minutes until the tops are golden brown. Then I take the remaining melter butter and coat the tops of the rolls
  • Serve them warm with the Cinnamon Butter

Notes

The difference between a STICKY dough and a TACKY dough is the trick to this bread. 
You want it to still have some "wetness", however, the dough should not STICK to your fingers when you touch it in the mixer.