Ingredients
Equipment
Method
- Make the poolish: Stir the water and yeast together in a small mixing bowl until the yeast dissolves. Stir in the milk. Add 1/2 cup of the flour and stir until you form a smooth batter, about 100 strokes. Cover the bowl and let this poolish sit for 20 to 60 minutes. The poolish should rise to twice its size and show many bubbles on the surface.
- Stir in the eggs, yolk, and almond extract: Whisk the eggs, yolk, and almond extract in a small bowl. Stir this mixture into the poolish and mix until completely combined.
- Mix the dough together: In the bowl of a standing mixer, combine the remaining 1 1/4 cups of flour, the sugar, and the salt. Pour the poolish-egg mixture into the flour and stir until you have a wet, shaggy dough.
- Knead the dough until smooth: Fit the mixer with a dough hook attachment and knead this dough on medium-high speed for five minutes until it comes together and becomes smooth.
- Add the butter with the mixer running: Reduce the mixer speed to medium and add the softened butter in small amounts, waiting until each addition is nearly incorporated before adding the next. You may need to stop the mixer and scrape down the sides of the bowl.
- Continue kneading until the dough comes together in a glossy, elastic ball: Once all the butter is added, increase the mixer speed to medium-high and knead the dough for 10 minutes. The dough should form a ball, look glossy and supple, and jiggle when tapped.
- Let the dough rise for 1 1/2 hours: Transfer the dough to a clean bowl, cover it, and let it rise for about an hour and a half, until doubled in size.
- Refrigerate the dough overnight: Put the dough in the refrigerator and let it rest overnight (or up to 2 days). Punch the dough down if it looks like it will rise over the edge of the bowl.
- Roll the dough flat and brush with butter: When ready to make the rolls, turn the chilled dough out onto a lightly floured work surface. Roll the dough out to a roughly 10-x-8-inch rectangle that is about 1/2-inch thick. Brush the dough with melted butter, leaving an inch of un-buttered dough at the top. Sprinkle the buttered areas with the sugar.
- Roll the dough into a log and slice into rounds: Roll the dough into a log and pinch it closed at the seam. Cut the dough into 12 equal pieces using a pastry cutter or chef's knife. Spray a muffin tin liberally with non-stick spray. Nestle each roll into a well, pressing gently to settle it in the bottom.
- Let the rolls rise for 1 hour: Cover the tin and let the rolls rise for about an hour, until they just start to peak over the tops of the wells.
- Bake the rolls: Fifteen minutes before baking (when the rolls are almost to the top of the tins), preheat the oven to 375°F. Uncover the rolls and bake them for 25 to 30 minutes. Tent the rolls with foil halfway through cooking if the edges are browning too much. The rolls are done when a cake tester comes out clean and the internal temperature reaches 200°F.
- Cool the rolls slightly: Tip the rolls out onto a cooling rack and let them cool until just cool enough to handle.
- Dip the rolls in butter and cinnamon-sugar: Melt the butter in a small bowl and combine the cinnamon and sugar in a second bowl. While the rolls are warm, dip each roll into the butter and then roll it in the cinnamon-sugar. Dip and roll the bottom first, then dip and roll the top. Eat them right away for best results, or store them in an airtight container and reheat them in a toaster oven later.
Nutrition
Notes
The dough benefits from the long, cold rest in the refrigerator, which develops flavor. If you dip the rolls while they are still warm, the coating adheres best.