Ingredients:
1 (7g) Packet dry active yeast
¼ (60g) C. Warm water
½ (121g) C. Milk
½ (121g) C. Buttermilk
¼ (50g) C. Granulated sugar
1 Egg
1 tsp salt
3 to 3.5 (375-438g) C. All-purpose flour
2 Tbsp. Softened unsalted butter
Honey Cinnamon Butter:
4 Tbsp. Butter softened and unsalted
½ tsp. Cinnamon
2 tsp. Honey
1 Tbsp. Confectioners sugar
Directions:
Place the yeast and warm water into a bowl or container, stir once and let rest.
Add the milk and buttermilk to a microwave safe container, and heat until warmed. It is okay if the buttermilk separates at this point, it will not affect the recipe.
Stir 2 tbsp. Softened butter into the milk and buttermilk mixture until melted.
In a mixing bowl, combine the milk mixture, yeast, granulated sugar, salt and 1 cup of flour. Beat on high with a dough hook until combined well and smooth.
Add the egg to the bowl, and beat until well incorporated.
Slowly add the remaining flour a little at a time until the dough comes cleanly away from the dough hook attachment in the mixer.
Flour the dough slightly, and turn into a ball in a well greased large mixing bowl.
Cover and let the dough rest to rise for 1 hour.
Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes,, until doubled in size.
Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
Brush with melted butter on top if desired.
Combine the ingredients for the cinnamon honey butter in a bowl and mix until completely combined.
Serve the warm rolls with the butter.