100 g butter
500 ml milk
3 tsp dried yeast or 50g fresh yeast
1 cup sugar
6 cups 00 flour
1 tsp salt
1 egg lightly beaten
100 g butter softened
¾ cup sugar
2 tbsp cinnamon
- Heat butter with half the milk until melted. Remove from heat and add remaining milk. Mixture should now be just warm. Whisk in the yeast and leave a few minutes to soften.
- Mix in sugar, flour and salt then tip dough on to a lightly floured surface. Work until smooth – about 30 kneading strokes. Place dough in a large, lightly oiled container, cover with plastic wrap and rise in a warm place about 30-40 minutes until doubled in size.
- Divide into 4 pieces and roll each piece into a 1cm-thick rectangle (about 30cm x 20cm). Brush with softened butter, sprinkle with combined sugar and cinnamon and roll up along the longest edge into a cylinder. Cut each roll into pieces about 3cm wide.
- Line 2 x 26cm baking tins or a large shallow roasting dish with baking paper. Arrange buns on their cut surfaces with a 1cm space between each.
- Preheat oven to 220°C. Rise breads in a warm place (not hot or the butter will melt) for 1⁄2 hour then brush with beaten egg and bake for 6-8 minutes until golden and cooked through.