Sweet Breakfast Rolls
2 packages active dry yeast
1/4 cup granulated sugar
1 cup warm milk (105 to 115 degrees F.)
4 to 4 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 Tablespoons (3/4 stick) butter, softened
2 large eggs
Glaze:
1 large egg
2 teaspoons water
In a large bowl, dissolve yeast and 1 teaspoon of sugar in warm milk. Let stand until foamy, 5 to 10 minutes. Mix together flour, cinnamon and salt. Beat butter and remaining sugar into yeast mixture at medium speed. Add eggs, 1 at a time, beating well after each addition. At low speed, beat in flour mixture, 1/2 cup at a time, until a soft dough forms. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 to 1 1/2 hours. Grease a baking sheet. Punch down dough. On a floured surface, knead dough for 1 to 2 minutes. Roll into a long rope, then cut into 16 equal pieces. Shape each piece into an oval bun. Place buns, 3 inches apart, on prepared baking sheet. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425 degrees F. To prepare glaze, mix together egg and water. Brush rolls with glaze. Bake rolls until lightly golden, about 6 to 8 minutes. Transfer to a wire rack to cool. Makes 16 rolls.
For added sweetness: Sprinkle granulated sugar over tops of rolls after brushing with glaze.
