Ingredients:

  • 1 cup whole milk, scalded and cooled to 110°F
  • 1 packet (7g) active dry yeast
  • 0.25 cup clover honey (for dough)
  • 4 tbsp unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp fine sea salt
  • 4 cups all-purpose flour
  • 0.5 cup salted butter, softened (for cinnamon butter)
  • 0.25 cup powdered sugar (for cinnamon butter)
  • 0.25 cup clover honey (for cinnamon butter)
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted (for brushing)

Instructions:

  1. Activate the yeast. Combine 1 cup scalded and cooled milk (110°F), 0.25 cup honey, and 1 packet of yeast in your mixer bowl.
  2. Wait for the bloom. Let the mixture sit for 5-10 minutes until a thick, foamy cap forms on the surface.
  3. Incorporate the enrichments. Add the 4 tbsp melted butter, the room temperature egg, and 1 tsp sea salt.
  4. Add the flour. Gradually add the 4 cups of all purpose flour, one cup at a time. Stop adding flour as soon as the dough clears the sides of the bowl; it should still be slightly tacky.
  5. Knead for development. Knead with the dough hook for 5 minutes until the surface is smooth and it bounces back when poked.
  6. The first rise. Place in a greased bowl, cover with a damp cloth, and let rise for 45 minutes until it has doubled in volume.
  7. Shape for height. Roll the dough into a large rectangle (1/2 inch thick).
  8. Punch down the dough and roll it out on a floured surface into a large rectangle about 1/2 inch thick. Fold the rectangle in half and lightly roll again to seal.
  9. Cut the dough into 24 squares using a bench scraper or knife. Place on a greased baking sheet and let rise for another 15 minutes.
  10. Bake at 350°F (175°C) for 12-15 minutes until golden brown. Immediately brush the tops with 2 tbsp melted butter.
  11. Prepare the cinnamon honey butter by whipping the softened salted butter, powdered sugar, 0.25 cup honey, and cinnamon together until light and fluffy. Serve with warm rolls.