- 2 cups milk
- 3 Tablespoons butter
- 1 Tablespoon active dry yeast
- 1/2 cup warm water
- 1/2 cup sugar, divided
- 1/2 cup honey
- 7 1/2 cups flour (up to 1/2 cup more or less)
- 2 eggs
- 2 tsp salt
Bring milk to a boil over medium heat and remove from heat. Allow to cool slightly. Melt 3 Tbsp of butter in the microwave. Set aside. Combine yeast, warm water and 1 Tablespoon sugar in a mixing bowl. Allow yeast to bubble. Add sugar, honey, milk, and 3 1/2 cups of flour to the yeast mixture. Add melted butter, eggs and salt; mix well. Add additional flour 1/2 cup at a time until dough begins to separate from the sides. Let rest.
Knead dough for about 5 minutes. Dough should be moist. Remove dough from the bowl and grease the bowl. Return dough to the bowl and turn it over so all sides are covered in grease. Loosely cover bowl with tea towel. Allow to rise until doubled in size, about 45 minutes. Once the dough has doubled, punch it down to release the air. Place dough on a lightly floured work surface. Using a rolling pin, roll the dough out until it is about 1/2-inch thick. Fold the dough in half, and roll over the dough a little bit to seal the two halves together. Cut the dough into 2-inch squares.
Place dough squares into greased muffin tin and cover loosely with tea towel again. Allow to double in size, about 1 hour. Bake at 350*F for about 15-20 minutes.
- 1 stick unsalted butter, room temperature
- 1/4 cup powdered sugar
- 1 1/2 Tbsp honey
- 1/2 to 1 tsp cinnamon
- 1/8 tsp salt
Beat together all ingredients with whisk until combined.