Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle.

Deselect All. 3/4 cup whole milk, warmed to 110 degrees F. One 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons) 3 tablespoons granulated sugar

For the dough: Combine the milk, granulated sugar, butter, salt and yeast in the bowl of a stand mixer fitted with the hook attachment and stir to combine well.

For the base: Preheat the oven to 350 degrees F. Line a 9-inch cake pan with parchment paper and set aside. Melt the butter in a medium skillet, then add the brown sugar.

For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk ...

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast …

For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Set aside for about 5 minutes, until the mixture starts to ...

For the dough: Add the dough ingredients to the bread pan of a 2-pound capacity bread machine in the following order: milk, butter, salt, granulated sugar, bread flour, yeast and milk powder.

Deselect All. For the Dough: 1/2 cup water. 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 2 tablespoons plus 1/4 teaspoon granulated sugar