Ingredients
Equipment
Method
Activate yeast
- Combine warmed whole milk, warm water, active dry yeast, and 1 tablespoon of the sugar, then let stand 5 minutes at room temperature until foamy with a creamy surface.
- Add the remaining sugar, large egg, melted butter, salt, and all-purpose flour, then knead 8 minutes until soft and smooth, with the dough pulling together and looking elastic.
First rise and shape
- Cover the dough and let rise 1 hour until doubled, until it looks puffy and has expanded noticeably.
- Roll the dough into a 1/2-inch thick rectangle, fold it in half, and cut into 2-inch squares, keeping edges neat so the squares rise evenly.
- Place the squares on a parchment-lined sheet, cover, and rise 1 hour until puffy, filling out the spaces between rolls.
Bake and finish
- Preheat the oven to 350F, then bake 12-15 minutes until golden, with the tops turning lightly brown and the centers springy.
- Brush the hot rolls with melted butter right after baking so it melts into the surface and creates a glossy finish.
Make cinnamon honey butter
- Whip softened butter, powdered sugar, honey, and ground cinnamon until fluffy, with the mixture looking pale, thick, and spreadable.
- Serve the rolls warm with the cinnamon honey butter so it melts slightly into the fluffy centers.
Notes
For the most tender crumb, warm the whole milk to 110F and use milk that feels comfortably warm (not hot) so the yeast foams quickly. Refrigerate leftover rolls in an airtight container for up to 3 days and rewarm to restore softness; the cinnamon honey butter keeps 4 days refrigerated. Freeze baked rolls for up to 2 months (butter after reheating for best texture). For a dairy swap, use plant-based butter and dairy-free milk warmed to 110F so the rolls still rise and bake properly.