1 c Water
1 c Milk
1/2 c Butter
6 1/2 c All-purpose flour
1/2 c Sugar
3/4 ts Salt
2 Envelopes Instant Yeast
1 Large Egg
4 tb Butter
4 tb Brown sugar
2 tb Honey
1/4 c Butter, softened
Combine water, milk and butter in a bowl and microwave on full power for 90 seconds to 2 minutes (120 to 125 degrees F on candy thermometer). Combine 2 cups flour, sugar, salt and yeast in food procesor or mixer and process or mix for 10 seconds to mix well. With processor or mixer running, pour the warm liquid into the flour, add the egg and process for 20 seconds. Stop processor and add 2 1/2 cups of flour, process 40 seconds. If using mixer, switch to dough hook and mix for 2 minutes. Turn sticky dough onto floured board. Gradually add enough of the rest of the flour and knead only until the dough is not sticky but is still soft. Cover with a mixing bowl and let rest 15 minutes. It should be bubbling happily by then. Generously grease 2 8 inch square or round pans. Melt 2 Tablespoons of butter in each pan and add 2
Tablespoons of brown sugar and 1 Tablespoon of honey. Sprinkle cinnamon over butter mixture. Divide the dough in half. Roll 1 half into a 10 x 20 inch rectangle on a floured board. Brush with the softened butter and spread with cinnamon and brown sugar. Roll up like a jelly roll stretch slightly by pulling on the ends to even thickness. Press lightly along edge to seal. Using a floured knife, cut into rolls. Place in prepared pan with cut sides down. Repeat with other half. Cover with clean tea-towel and place in an unheated oven with a pan of hot water on the bottom rack. Let rise for 40 minutes. Before baking, remove pan of water and rolls. Heat oven to 375 F. Bake rolls for 20 to 25 minutes or until just golden brown. Turn out onto tray or piece of waxed paper. Tips: Use a candy thermometer to check temperature of water. May be proofed in the microwave on low for 10 minutes instead of in regular oven. Let dough rest for 15 minutes before baking. A 1000 watt microwave was used, times may need to be adjusted. Sometimes, 40 minutes rising is too long, if the dough starts to look like it is going to overflow then cook it right away. Nuts, raisins or cherries may be added either to the pan or spread over the dough before rolling. —–