(makes 2 dozen 2-inch round rolls)
FOR THE DOUGH:
- ¼ cup warm water
- ¼-ounce package dry yeast
- ¼ cup plus 1 teaspoon sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- ½ pound (2 sticks) butter, chilled
- 3 egg yolks
- 1 cup milk
FOR THE FILLING:
- 1/4 cup (1/2 stick) butter, melted
- 6 tablespoons sugar
- 1 teaspoon cinnamon
FOR THE GLAZE:
- 1 ½ cups confectioners’ sugar
- 2 tablespoons butter, at room temp
- 1 tablespoon or more of water
Put warm water in a small bowl and sprinkle yeast over. Add 1 teaspoon sugar, stir and let dissolve for 5 minutes. In large mixing bowl, stir together flour, ¼ cup sugar and salt with a fork to mix them well. Cut butter into pieces the size of small grapes and add to the flour mixture. Using either hands or a pastry blender, rub or cut the butter into the flour mixture until there are coarse little lumps of butter throughout. (Note: this step can be done in a powerful electric mixer or in a food processor.) Stir in the yeast mixture, egg yolks and milk. Beat until blended. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
On a lightly floured board, roll out half the dough into a 10- by 12-inch rectangle. Spread 2 tablespoons melted butter over the rectangle. Mix remaining 6 tablespoons sugar and 1 teaspoon cinnamon together in a small bowl. Sprinkle half of sugar mixture evenly over rectangle. Starting with wide side, roll up rectangle like a jelly roll. Cut the roll into 12 pieces. Put rolls cut side down in a greased muffin tin (they can also be laid touching gently on a greased cookie sheet). Repeat these steps with the other half of dough. Cover loosely and let rise for one hour.
Bake in a preheated 400-degree oven for 20-25minutes. Remove rolls and put them on a rack set over a piece of waxed paper. To make glaze, sift the confectioners’ sugar into a small bowl then beat in the butter and water until smooth. Spoon a little of the glaze over each roll while still hot.