Ingredients<\/u>:<\/b>
\n1 (7g) Packet dry active yeast
\n\u00bc (60g) C. Warm water
\n\u00bd (121g) C. Milk
\n\u00bd (121g) C. Buttermilk
\n\u00bc (50g) C. Granulated sugar
\n1 Egg
\n1 tsp salt
\n3 to 3.5 (375-438g) C. All-purpose flour
\n2 Tbsp. Softened unsalted butter<\/p>\n
Honey Cinnamon Butter<\/b>:
\n4 Tbsp. Butter softened and unsalted
\n\u00bd tsp. Cinnamon
\n2 tsp. Honey
\n1 Tbsp. Confectioners sugar<\/p>\n
Directions<\/u>:<\/b>
\nPlace the yeast and warm water into a bowl or container, stir once and let rest.
\nAdd 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.
\nStir 2 tbsp. Softened butter into the milk and buttermilk mixture until melted.
\nIn 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.
\nAdd the egg to the bowl, and beat until well incorporated.
\nSlowly add the remaining flour a little at a time until the dough comes cleanly away from the dough hook attachment in the mixer.
\nFlour the dough slightly, and turn into a ball in a well greased large mixing bowl.
\nCover and let the dough rest to rise for 1 hour.
\nPunch down the dough and roll it out on a flat, floured surface until it\u2019s about \u00bd inch thick. Fold it in half and gently seal.
\nCut 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.
\nPreheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
\nBrush with melted butter on top if desired.
\nCombine the ingredients for the cinnamon honey butter in a bowl and mix until completely combined.
\nServe the warm rolls with the butter.<\/p>\n","protected":false},"excerpt":{"rendered":"
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