1 ½ Tbs yeast
4 C flour
1/3 C white sugar
1 tsp salt
½ C warm milk
1/3 C butter, melted
¼ C butter softened (to spread)
Add yeast and a sprinkle of sugar to warm water and set aside for 5-10 min to let proof. Sift together flour, sugar and salt. Whisk egg and 1/3 cup melted butter into warm milk, mix into yeast then add to flour mixture and stir well. Knead dough for a few minutes then cover bowl and let rise until double in size (about an hour). Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1-2 hours, or until fluffy and double in size. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 10 to 15 minutes, until golden. Brush on butter then serve warm.
And what better to serve them with than this amazing Whipped Honey Butter? Seriously divine. Just sit back and watch these get gobbled up at your Thanksgiving dinner. Gobble, gobble, see what I did there?
1 stick butter, room temp
½ C powdered sugar
½ C honey
1 tsp ground cinnamon
Whip the butter for about 5 minutes then add the powdered sugar, honey and cinnamon. Whip again until smooth and fluffy. Cover and store at room temperature.
*Source: Rolls- Allrecipes.com, honey butter- Cupcake Diaries