Ingredients:

  • 1/4 cup warm water (105°F-110°F)
  • 1 package active dry yeast (7g)
  • 1 tsp granulated sugar
  • 1 cup whole milk, scalded and cooled to 110°F
  • 1/3 cup salted butter, melted and cooled
  • 1/4 cup honey
  • 1 large egg, room temperature
  • 4.25 cups bread flour
  • 1 tsp fine sea salt
  • 1/2 cup unsalted butter, softened
  • 3 tbsp honey
  • 2 tbsp powdered sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Combine 1/4 cup warm water, yeast, and 1 tsp sugar in your mixer bowl. Let it sit for 5 minutes until it looks foamy and smells earthy.
  2. Heat 1 cup milk in a pan until small bubbles form at the edges, then cool it to 110°F. Note: This step is vital for a soft crumb.
  3. Add the cooled milk, 1/3 cup melted butter, 1/4 cup honey, and the egg to the yeast mixture. Whisk until combined.
  4. Incorporate 4.25 cups bread flour and 1 tsp salt. Mix on low until a shaggy dough forms.
  5. Using the dough hook, knead for 5-7 minutes. The dough should be smooth and tackiness should barely remain on your finger.
  6. Place in a greased bowl, cover, and let rise in a warm spot for 45 minutes until doubled in size.
  7. Punch down the dough. Roll it out on a floured surface to 1 inch thickness. Cut into 24 squares.
  8. Place squares on a baking sheet. Cover and let rise for 30 minutes until they look puffy and light.
  9. Bake at 350°F (180°C) for 12 minutes until the tops turn golden brown.
  10. While baking, beat 1/2 cup softened butter, 3 tbsp honey, 2 tbsp powdered sugar, and 1 tsp cinnamon until light and velvety.
  11. Brush the hot rolls with extra melted butter immediately after removing from the oven.