After I retired, wife banned me from buying processed baked goods so I had to bake all breads, rolls, cookies, cakes and my favorite, cinnamon rolls.
I make rolls in 13x9 inch pan and adjust size of dough balls (Larger balls/smaller balls) to make slider buns. You can also divide dough into two and bake in bread pans.
Ingredients:
1 cup warm whole milk (110° to 115°F) - I microwave for about 1-1.5 minutes
1/4 cup sugar
2 teaspoons active dry yeast
3 to 3-1/2 cups all-purpose flour
1 large egg, room temperature
1 teaspoon salt
1/4 cup butter, softened
Directions:
1. Warm milk and stir in sugar/yeast and let sit for 10-15 minutes (Yeast cap should rise about 1/2 inch above milk). In KitchenAid mixer bowl with dough hook attachment, combine flour, egg, salt and yeast mixture and run on low speed until combined into a dough mixture. Add butter pieces and run until soft dough is formed (10-15 minutes total. Dough will be sticky).
2. Turn out dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Cut dough into 3 pieces. Then form each piece into a flat circle and cut into quarters. Fold outside in to form a ball and place in pan. Cover with kitchen towel and let rise in a warm place until doubled, about 1 hour (If kitchen is cold, I turn on oven to around 115°F then turn off).
3. Preheat oven to 400°F
4. Bake until golden brown, 12-15 minutes. Remove from pan immediately and place on wire racks to prevent steaming the bottom of rolls. Apply butter to top. Can serve immediately.
