Add the milk, sugar and butter to a small saucepan and heat until the butter melts. Let cool to 105˚F. If it’s too hot, it will kill the yeast
Add to a stand mixer with yeast, water, salt and 2 cups flour. Mix on low for a minute, then add in remaining flour and mix on medium speed for 2-3 more minutes, until the dough is smooth and elastic. If it’s too sticky, add another 1-2 tbsp flour
Place dough in a greased bowl, cover and let rise for 10-15 minutes
Roll out on a floured surface into a large rectangle. Stir together the filling ingredients, then spread over the dough. Roll the dough lengthwise, then slice into 12 rolls
Arrange in baking pan, then cover and let rise for 30 minutes
Bake for 22-24 minutes, until golden brown
Ingredients
Dough: 1/3 cup whole milk
Dough: 3 tbsp Essential Everyday Granulated Sugar
Dough: 1/4 cup Essential Everyday Unsalted Butter
Dough: 3 1/2 teaspoons instant yeast
Dough: 3/4 cup warm water (105-110˚F)
Dough: 2 3/4 cups Essential Everyday All Purpose Flour
