Total Time
50mins
Prep 30 mins
Cook 20 mins

From Mark Bittman's How to Cook Everything Prep time does not include rising and time

Ingredients Nutrition

Directions

  1. Combine the flour, yeast, salt, and 1/3 cup sugar in the container of a food processor fitted with the steel blade and process for 5 seconds. Add the 2 tablespoons butter and the egg and pulse a few times, until well combined. With the machine running, drizzle most of the milk through the feed tube. Process just until a dough ball forms; add more milk, 1 teaspoon at a time, if necessary.
  2. Knead by hand on a lightly floured surface for a minute or two longer, adding a little more flour or milk if necessary, until the dough is silky smooth and elastic.
  3. Butter a bowl; place the dough in it. Cover and let rise until doubled in bulk, at least 2 hours. (Hasten the process by putting it in a warm place.).
  4. Roll out the dough into a 1/2-inch-thick rectangle. Brush liberally with the 4 tablespoons butter (melted), then spread with a mixture of the 1/2 cup of sugar and the cinnamon. If you like, dot it with about 3/4 cup raisins or nuts (I didn't). Roll it up, lengthwise, then cut into 1- to 1-1/2-inch thick slices.
  5. Place in a buttered 12-compartment muffin tin and let rise until puffy, about 1 hour.
  6. Preheat the oven to 400°F.
  7. Brush the tops of the rolls lightly with melted butter and sprinkle with sugar. Bake until nicely browned, about 20 minutes.

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