Ingredients<\/u>:<\/b>
\n1 \u00bc cup Milk
\n1 teaspoon salt
\n4 Tablespoons melted Butter, separated
\n1 large Egg, at room temperature
\n\u00bc cup Honey
\n4 cups all-purpose Flour, or Bread Flour
\n2 \u00bc teaspoon Active Dry Yeast, or 1 packet<\/p>\n
Butter<\/b>:
\n1 stick salted butter, at room temperature
\n1\/4 cup powdered sugar
\n1.5 Tablespoons honey
\n3\/4 teaspoon cinnamon<\/p>\n
Directions<\/u>:<\/b>
\nIf using a bread machine, see next section below.
\nBring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
\nMix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
\nIn a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
\nAdd salt, and mix\/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
\nSpray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
\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.
\nMelt the remaining tablespoon of butter and brush the top of the rolls.<\/p>\n","protected":false},"excerpt":{"rendered":"
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