I was a bit nervous: I'm new-ish to yeast breads, only had all-purpose flour on hand, & we don't have a bread maker. I used our stand mixer, warmed the mixer bowl with hot tap water, and "bloomed" a generous 2.5 tsp of active dry yeast in 1C 105 F. skim milk and 1/4C sugar. For my first times w/ yeast, it *did* get a foamy sort of surface after desolving it and letting it sit about 10 min. Maybe b/c of the sugar in addition to the milk (?). I then added in: melted butter, eggs, last 1/4C sugar, & salt. Lastly, I gradually added in the flour (~5+C all-purpose; it seemed to need that to get dough to clean the sides of the bowl as it was kneeding). I sprayed a warmed glass bowl, put dough in it, cov'd w/ plastic, then w/ a damp towel. Let it rise in a warmed microwave (kept the mug of hot H20 in there w/ the bowl) for 1 hr. Let it rest about 10 min on a floured counter, then rolled out to recipe's dimensions. I'd mixed the softed butter, br. sugar, and cinnamon, then spread on w/ a rubber spatula. That took a little time to make even. Rolled from a long edge, sliced w/ dental floss (great tip - thanks, other reviewers!). Oven at 350, I baked 8 in a 9x13 glass pan lined w/ sprayed foil. I had 6 rolls left that I've frozen. I'll try to thaw, rise, and bake them later. 350 worked well for us, they came out wonderfully! I probably baked them around 20 min, looking for a golden brown color. I used the tip of flipping them over - good tip. Yummy!
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I was a bit nervous: I'm new-ish to yeast breads, only had all-purpose flour on hand, & we...