This is a recipe that I wanted to make for a while, but each time, I found it easier to use my 30 min dinner rolls recipe, which is quick and straightforward.
But as this morning I had a little time to lose before going shopping (for my husband’s birthday which is coming up), this recipe is simple and even better.
For 24 rolls or 12 larger ones
- 1 package of active dry yeast
- 1/4 cup of warm water (110°F)
- 1 cup milk
- 1/4 cup sugar (or 1/8 cup for a less sweet version)
- 3 tablespoons unsalted butter or margarine
- 1 large egg
- 1 tablespoon salt
- 3 1/2 cups all-purpose flour
For the cinnamon butter:
- 2 tablespoons light or regular butter
- 1 tablespoon granulated sugar
- 1 tablespoon agave nectar or honey
- 1/4 to 1/2 teaspoon ground cinnamon
- Begin by making the cinnamon butter. Combine the butter, sugar, agave nectar or honey, and cinnamon in a small bowl. Mix well and store in the refrigerator until ready to use.
- To prepare the rolls, start by dissolving the active dry yeast in 1/4 cup of warm water in a large mixing bowl. Allow it to sit for about 5 minutes until it becomes bubbly.
- Warm the milk and add it to the yeast mixture, along with the sugar, butter, and egg. Stir to combine.
- In a separate bowl, mix the salt into 3 cups of all-purpose flour. Gradually add the flour mixture to the wet ingredients, 1/4 cup at a time, mixing well after each addition.
- If needed, add the remaining 1/2 cup of flour. The dough should be soft and elastic but not overly sticky.
- Cover the dough and let it rise in a warm place for 2 hours. After it has risen, gently fold the dough 2 to 3 times.
- Roll out the dough on a well-floured surface into a large square or rectangle, about 1/2 inch thick. Cut the dough into six equal strips, then cut each strip into four equal pieces.
- Arrange the dough squares on a parchment-lined baking sheet, leaving enough space between them for expansion.
- Preheat your oven to 350°F (180°C). Bake the rolls for approximately 15 minutes, or until they are lightly golden.