2 packs of dry yeast (says for 500 g of flour on each pack)
600-650 g of flour
0,5 small spoons of salt
43 g (i.e. 0,5 dl) sugar
100 g melted butter
300 ml skimmed milk (or make a water-milk mixture)
100 g butter
85 g (i.e. 1 dl) sugar
cinnamon to taste
Oh no, what do I do with them?
Simples. Mix yeast with flour. I first put 500 and then add a random amount whenever I feel like to get the right consistency. Add sugar and salt. Melt butter. Mix your liquid (water-milk), mix with the butter. Before contact with yeast, make sure the temperature of the liquid would be right. Lukewarm (or as warm as your hand) would be best. Yeast is really touchy about temperatures, you don't want to scare it off. So, mix your liquid mixture with the flour mixture.
Knead, add flour if you feel like it. Knead more. Knead until the dough is nice and smooth. This guy has an amazing technique: http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough
Let rise for an hour if you wish to bake immediately.
If you wish to prepare your dough in the evening and cook in the morning, prepare the rolls first and then put them in the refrigerator to rise slowly over night. I often half my dough to cook half immediately and half in the morning - fresh buns all day round! Whoohoo!
Ok, so, the rest is simples, right? Mix the soft (not liquid) butter with sugar and cinnamon; roll the dough out into a flat square, put as much butter-sugar-cinnamon mixture on the dough as you please, roll it up, cut it to pieces and put them on a pan. To make sure the walls of the roll would be nice and soft, it's good to put the rolls close enough to each-other (but not touching, they still need rising space) so they would grow into eachother.
215*C for about 10-15 minutes.
Tip! I also put a tin with water on the oven floor so the steam created there would keep my buns nice and soft.
