Ingredients
Equipment
Method
Activate the yeast
- Combine whole milk, warm water, active dry yeast, and 1 tablespoon sugar, then let stand 5 minutes until foamy (visual cue: yeast mixture looks bubbly and active).
Make and knead the dough
- Add the remaining sugar, large egg, melted butter, salt, and all-purpose flour, then knead until the dough is soft and smooth, about 8 minutes (visual cue: dough becomes elastic and cohesive).
First rise
- Cover and let the dough rise for 1 hour until doubled in size (visual cue: dough expands about twice and looks airy).
Shape the rolls
- Roll the dough into a 1/2-inch thick rectangle, fold it in half, and cut into 2-inch squares (visual cue: uniform squares ready to proof).
Second rise
- Place the squares on a parchment-lined sheet, cover, and rise for 1 hour until puffy (visual cue: rolls look swollen and touch each other slightly).
Bake
- Preheat the oven to 350F, then bake for 12-15 minutes until golden (visual cue: tops turn light golden and set).
Brush and finish
- Brush the hot rolls with melted butter (visual cue: glossy butter sheen on the surface).
Make cinnamon honey butter
- Whip softened butter, powdered sugar, honey, and ground cinnamon until fluffy (visual cue: mixture turns pale and holds soft peaks).
Serve
- Serve the warm rolls with the whipped cinnamon honey butter (visual cue: butter melts slightly into the fluffy center).
Notes
For the best rise, keep the warmed milk at 110F—too hot can slow yeast, too cool won’t wake it up. Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days; reheat in a 300F oven for 5-8 minutes. Freeze baked rolls for up to 2 months (freeze plain, then thaw and warm before serving). If you want a different dietary option, use a plant-based butter substitute for both the dough and cinnamon honey butter.