- 1 ¼ cup butter softened
- ¼ cup granulated sugar
- ½ cup warm water (100o F/38 o C)
- 1 pkg (8g) active dry yeast
- ½ cup milk
- 1 tsp salt
- 1 egg lightly beaten
- 4 cups all-purpose flour (approx.)
- 1 ½ cup packed brown sugar
- 2 tsp cinnamon
Activate the yeast: In large bowl, dissolve 1 tsp of the granulated sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
Wet ingredients: In small heavy-bottomed saucepan, heat milk over medium heat until bubbles form around edge. Remove from heat; stir in 1/4 cup of the butter, the remaining granulated sugar and the salt. Stir until butter is melted. Let cool until lukewarm; stir into yeast mixture. Stir in egg.
Make the dough: Add 2 cups of flour to wet ingredients; stir until smooth and elastic, about 2 minutes. Gradually stir in enough of the remaining flour to make soft dough. Turn out onto lightly floured work surface; knead until smooth and springy, about 5 minutes. Transfer to greased bowl; turn dough to grease all over. Cover bowl with plastic wrap and let rise in warm draft-free place until doubled in size, about 1 1/2 hours.
Prepare the baking dish: While dough is rising, melt 1/2 cup butter; pour into 13- x 9-inch (3 L) baking dish. Sprinkle with 1/2 cup of the brown sugar. Set aside.
Form the buns: On lightly floured work surface, roll out dough to 16- x 14-inch (40 x 35 cm) rectangle. Spread 1/2 softened butter over top of dough. Mix remaining brown sugar with cinnamon; sprinkle evenly over dough. Starting at 1 long side, roll up tightly; pinch seam to seal. Cut crosswise into 16 buns.
Bake the buns: Arrange buns, cut sides up, in prepared baking dish. Cover dish with plastic wrap and let rise in warm draft-free place until doubled in size, about 1 hour. Bake in 375 o F (190 o C) oven until golden and buns sound hollow when gently tapped, 25 to 30 minutes. Let stand in baking dish for 2 minutes; invert onto serving platter.