Ingredients Jump to Instructions ↓

  1. 3 1/2 cups 218g / 7.7oz Flour

  2. 1/2 cup 118ml Powdered milk

  3. 2 Active dry yeast

  4. 2 tablespoons 30ml Shortening

  5. 1 teaspoon 5ml Salt

  6. 1 Egg

  7. 1 1/4 cups 296ml Warm tap water

  8. Topping

  9. 1/2 cup 99g / 3 1/2oz Butter

  10. 1 teaspoon 5ml Ground cinnamon or vanilla

  11. 1/2 cup 99g / 3 1/2oz Sugar

  12. 2/3 cup 41g / 1.4oz Flour

  13. 1 Egg yolk

Instructions Jump to Ingredients ↑

  1. Stir together 1 C of the flour, the yeast, salt, sugar and powdered milk. Add shortening, egg and hot water. Beat at medium speed for 2 minutes. Add another cup of flour and beat at high speed for 2 minutes. Stir in remaining flour and mix well.

  2. Turn onto lightly floured board. Dough will be soft and sticky. Do not knead but gently turn dough several times with a spatula to lightly coat with flour. Cover loosely with plastic wrap and allow to rest 20 minutes. Meanwhile grease 2 baking sheets and make topping.

  3. TOPPING: Cream butter and sugar. Add egg yolk and cinnamon and blend. Add flour and mix well. Mixture will be crumbly.

  4. With floured hands, divide dough into 12 pieces and shape into round flat buns. Place on greased baking sheets. Sprinkle equal amounts of topping over each bun and press lightly into dough.

  5. Loosely cover rolls with plastic wrap and refrigerate 4-24 hours. Remove from refrigerator, uncover and let stand while preheating oven to 400F. Bake 15 minutes.


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