Sweet Rolls with Cinnamon Butter

There's nothing more satisfying than perfecting a recipe you've been toying with for months.

For the longest time, it was chili.  Then, barbeque sauce.  These staples of American cuisine are often judged for the creativity of their ingredients as well as the overall flavor.

People nowadays can walk through a grocery aisle and find a million (maybe slightly less) different varieties of sauces, marinades and powders that are designed to meet the needs and wants of every palate.

For instance, with my barbeque sauce, I wanted subtle sweetness, a moderate amount of spice, and a minimal smoky flavor.  I wanted thick, not thin.  Smooth, not chunky.  Something that works on everything, from chicken to beef to corn to beans.

Yes.  I am picky.

And, yes.  There is a point to this story.

For several weeks, I've been going through active dry yeast trying to re-create a restaurant favorite of mine.  I love the complimentary rolls and butter from [ahem...] a certain place I frequent that I really wanted to make at home.  The problem was... every batch I made was a bust.  Not that they (all) tasted bad, but they didn't have that same gusto of sweetness I was used to.

Finally, over the weekend, I tried a new recipe that was seriously PERFECT!  It went so well with my homemade Cinnamon Butter that I made two additional batches afterward just to double-check.

The ironic thing is that I can't really say for sure that these taste the way I remember in the restaurant.  Maybe my taste buds are tricking my brain, but I actually thought these tasted better.  Obviously, I am not a better taste-tester than a major corporation, or America in general, but to me, personalizing these rolls to my taste worked out for the better.

The wayyyy better.




Sweet Rolls with Cinnamon Butter

1 packet active dry yeast
1/4 cup warm water
1 cup skim milk
1/4 cup sugar
3 cups whole wheat flour
1 egg
1 tsp salt



Mix all of the ingredients in a stand mixer and combine on medium speed for 6-8 minutes.

Cover the bowl with a clean towel for 1-2 hours.

Punch the dough down and use a spoon to drop the dough into 12 balls on a cookie sheet.

Cover the cookie sheet with a dry towel again and let the dough rise again for 30-60 minutes.

Bake for 20 minutes at 350F.

Serve with Cinnamon Butter.




Listening to:   We The Kings - Check Yes Juliet