I made a half recipe of this. I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water and the sugar (I cut the sugar back to a quarter cup) for ten minutes, then added the butter, eggs, warm milk, flour and salt. I did need a little more flour than what was called for in the recipe, almost another full cup. I kneaded the dough with the bread hook for about five minutes, then set the dough to rise for an hour or so in a large greased bowl on a warm heating pad. I rolled out the dough and mixed the softened butter (I upped the butter to a full half cup--for a half recipe) together with the brown sugar (changed to light brown sugar as that was all I had on hand) and cinnamon before I spread it on the dough. I sliced them up and set them in a baking pan, covered them with foil and set them in the fridge. In the morning, I set the cold rolls back on the warm heating pad to rise again for another hour or so. 400 degrees for a little over 15 minutes and they were done. When I made the icing, I only used one cup of confectioners sugar and only a little over a tablespoon of milk. I used a spoon to glob it on the top and as the icing warmed, I spread it with a knife. I was able to get 12 rolls out of a half recipe so adusting the servings was spot on. I did split the rolls into two pans, one was for my family and another I gave to my favorite cashiers. All were eaten and very much enjoyed.
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I made a half recipe of this. I used my Kitchen Aid mixer to make these rolls. I proofed the...