Ingredients:
- ') Sugar (sifted, for topping)
Instructions:
- Activate Yeast: Combine warm milk, 1 tsp sugar, and yeast. Let stand 5-10 minutes until foamy.
- Mix Dry Ingredients: In the stand mixer bowl, whisk together 4 cups flour and salt.
- Combine Wet Ingredients: Add the yeast mixture, remaining sugar, eggs, and vanilla extract to the dry ingredients. Mix on low speed until a shaggy dough forms.
- Incorporate Butter: Add the softened butter, piece by piece, mixing on low speed until incorporated, then increase speed to medium-low.
- Knead: Knead for 8-10 minutes until the dough is smooth and elastic.
- First Proof: Place dough in a lightly oiled bowl, cover, and allow to rise in a warm spot until doubled in size (approx. 1.5 hours).
- Make the Topping: In a separate bowl, use your fingertips or a pastry cutter to blend 1 1/2 cups flour, powdered sugar, cold butter, and cinnamon (if using) until it resembles coarse, damp sand.
- Divide and Rest: Gently punch down the dough. Divide into 12 equal pieces, roll into tight balls, and arrange 2 inches apart on lined baking sheets. Cover loosely.
- Second Proof: Let the rolls rise again until puffy and almost doubled (approx. 45–60 minutes).
- Prepare Topping Discs: Divide the topping mixture evenly into 12 portions. Roll each portion between two sheets of parchment paper until it forms a thin disc, slightly larger than the roll diameter.
- Top and Score: Gently place one topping disc onto the top of each proofed roll. Using a sharp knife, score the topping into a crosshatch pattern, cutting about halfway through the topping layer.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Bake: Bake for 15–20 minutes, or until the bread is golden brown underneath the topping and the topping itself is set.
- Cool: Transfer rolls to a wire rack to cool slightly before serving.