In a small pot gently warm the milk along with 1 stick of butter, 1/2 cup of brown sugar, the vanilla and the salt. Don’t bring to a simmer, warm just enough to melt the butter.
3.
Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours. (rest on a heating pad for sure-fire rising!)
4.
Then roll out into a rectangle, cover with soft butter, top with LOTS of brown sugar and a sprinkling of cinnamon (or apple pie spice!).
5.
Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.
6.
Meanwhile preheat your oven to 350ºF. When the dough is ready, bake for 30 to 35 minutes.
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By
Kristine
