Ingredients:

  • 2 cups warm whole milk (475ml)
  • 2.25 tsp active dry yeast
  • 0.25 cup honey (85g) for the dough
  • 4.5 cups all-purpose flour (562g)
  • 4 tbsp unsalted butter, melted
  • 1 large egg, room temperature
  • 1.5 tsp fine sea salt
  • 3 tbsp unsalted butter, melted for brushing
  • 1 cup unsalted butter, softened
  • 0.5 cup powdered sugar
  • 1/4 cup honey for the butter
  • 1 tsp ground cinnamon

Instructions:

  1. In a stand mixer bowl, combine the warm milk (110°F), 1/4 cup honey, and yeast. Let sit for 5–10 minutes until a frothy foam forms on the surface.
  2. Add 4 tbsp melted butter, the egg, and 2 cups of flour. Use a dough hook on low speed until combined.
  3. Gradually add the remaining flour and salt. Knead for 5 minutes until the dough pulls away from the bowl and feels soft and tacky.
  4. Cover the dough and let it rise in a warm place for 60 minutes or until doubled in size.
  5. Punch down the dough and roll it out into a large rectangle about 1/2 inch thick. Cut into 24 squares and place on baking sheets. Let rise for another 30 minutes.
  6. Bake at 350°F (175°C) for 12 minutes or until the tops are golden brown.
  7. Immediately brush the hot rolls with half of the extra melted butter. Wait 5 minutes and brush with the remaining butter for the signature finish.
  8. Whip 1 cup softened butter, powdered sugar, 1/4 cup honey, and cinnamon together until light and fluffy. Serve with warm rolls.