Cinnamon Rolls

The Roll:
3 1/4 tsp. dry yeast
1/4 c. warm water
1/2 c. butter
1/3 c. sugar
1 1/2 tsp. salt
1 c. milk
1 egg
4 - 5 c. flour
softened butter
brown sugar
cinnamon

Place warm water and yeast into the Bosch and allow to sit for 10 minutes.  While the yeast/water is doing its thing, scald milk (about 3 - 4 minutes in my Jerusalem microwave).  While the milk is scalding, place butter, sugar, and salt in a bowl.  Pour scalded milk over butter, sugar, salt and stir until butter is mostly dissolved.  Cool mixture to warm before pouring into the Bosch with water and yeast.  Mix together.  Add egg and mix again.  Begin adding flour 1 - 2 cups at a time, beating after each addition.  Dough should be soft yet firm enough to handle.  Place dough into a well-oiled bowl, cover and let rise for 1 1/2 hours.

If the recipe has been doubled, divide dough in half.  Roll dough out into a rectangle.  With hands, smear softened butter over the entire top of dough.  Sprinkle cinnamon and then sprinkle brown sugar over the entire dough.  Roll up jellyroll fashion, pulling tight as you roll.  Cut into rolls (makes 24).  Place rolls into a greased pan, cover, and allow to rise again until they have reached desired size.  Cook at 350 for about 15 minutes.  Cool before frosting.