Ann Sather, Chicago
Yield: 1 dozen rolls
Active dry yeast 1 1/4 oz.
Granulated sugar, divided use 1 tsp. plus 1/3 cup
Warm water (105F to 115F) 1/4 cup
Whole milk, scalded, cooled 1 cup
Butter, softened, divided use 1/2 cup
All-purpose flour, divided use 2 1/2 to 3 cups
Salt 1 1/2 tsp.
Brown sugar 1/2 cup
Cinnamon 1/2 tsp.
Glaze recipe follows
Stir yeast and 1 tsp. sugar into warm water; let stand until foamy.
Melt and cool 1/4 cup butter, mix into yeast mixture along with milk, remaining sugar, 1 cup flour and salt; beat with electric mixer until smooth. Add additional 11/2 cups flour to create a soft, smooth dough. If it is too soft, add additional flour as needed.
Cover and let rise in a warm spot until doubled.
Divide dough in half. On a lightly floured board, roll half with a floured rolling pin to a 12-by-8-in. rectangle. Spread 2 Tbsp. soft butter over surface then sprinkle with brown sugar and cinnamon. Beginning on long side, roll up tightly, jelly-roll fashion. Repeat with remaining dough.
Cut into 2-in. slices, place on floured and greased baking sheets, let rise until doubled in bulk, about 45 minutes. Bake in a heated 350F oven for 12 to 15 minutes, or until golden brown. Cool on a wire rack.
While still warm, add glaze; serve warm or room temperature.
Glaze
Confectioners sugar 1/2 cup
Melted butter or margarine 1/4 cup
Vanilla 1 tsp.
Mix ingredients together until smooth.