I love this recipe, but it's tricky if you're not using a bread machine and I don't have one. A couple of things really matter. Don't use bread flour. I did and they came out dry and more fibrous than when I used plain flour. Definitely foam the yeast in the milk first. Add the flour to the wet ingredients a cup full at a time. Depending on humidity, I've used anything from between 3.5 to 4 cups of flour. The dough should be a little sticky when you turn it out. Knead for about 10 mins to get the gluten moving, but not longer or the rolls end up tough. Let it rise until, when you stick two fingers into the center and pull them out, the hollow stays. Don't depend on time, just be patient. The finger jabbing trick is the best way of all to tell when it's risen enough. I do the same trick as another commenter - mixing the filling of butter, spice (I add a bit more cinnamon and a tiny bit of ground cloves) and brown sugar into a paste and spreading it on the rolled out dough. It is a LOT easier than the brushing and sprinkling. Finally, I add raisins on top of the filling. I just like hitting the chewy bits.
I've used this same recipe about 10 times now and kind of hit my stride with it.
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I love this recipe, but it's tricky if you're not using a bread machine and I don't have one....