Prep 30 mins
Cook 20 mins
From Mark Bittman's How to Cook Everything Prep time does not include rising and time
- 2 1⁄2 cups all-purpose flour, plus more as needed
- 1 1⁄2 teaspoons instant yeast
- 1⁄2 teaspoon salt
- 1⁄3 cup sugar, plus
- 1⁄2 cup sugar
- 2 tablespoons butter, plus
- 4 tablespoons butter
- 1 egg
- 1⁄2 cup milk, plus more as needed
- 2 teaspoons ground cinnamon
- 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.
- 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.
- 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.).
- 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.
- Place in a buttered 12-compartment muffin tin and let rise until puffy, about 1 hour.
- Preheat the oven to 400°F.
- Brush the tops of the rolls lightly with melted butter and sprinkle with sugar. Bake until nicely browned, about 20 minutes.