These buns are worth the wait and are perfect for a lazy Sunday brunch. We've replaced some of the flour with wheat germ-it not only adds flavor but also nutrients. You can make these rolls ahead, freeze them and warm them up as needed.
Serves 9
Rolls
2 1/4 teaspoons yeast (or 1 packet)
1/4 cup warm water (120° F)
1/2 cup fat-free milk
4 tablespoons unsalted butter, divided, plus additional for greasing bowl and pan
1/4 cup plus 3 tablespoons sugar, divided
1/2 teaspoon salt
1 egg
1/2 cup Kretschmer Original Toasted Wheat Germ
2 1/2 cups all-purpose flour plus additional for rolling out
1 1/2 teaspoons cinnamon
Glaze
1/2 cup confectioners' sugar
1 tablespoon fat-free milk
To prepare rolls, sprinkle yeast in warm water. Stir to combine and set aside. Meanwhile, heat milk over low heat; add 2 tablespoons unsalted butter and stir until melted. Let cool completely.
In medium bowl, stir together the yeast and water mixture, cooled milk and butter mixture, 1/4 cup sugar, salt, egg and wheat germ until well combined. Gradually add in flour, stirring after each addition. Once dough is no longer too sticky to handle, turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.
Place dough in lightly greased bowl; turn once. Cover and let rise in a warm place until size has doubled (about 1 hour). Punch dough down, cover and let rise again for 1 additional hour. Punch dough down. Grease an 8 x 8-inch glass baking dish and set aside.
Melt remaining 2 tablespoons butter. Combine 3 tablespoons sugar and cinnamon in separate bowl. On lightly floured surface roll dough into a 12 x 8-inch rectangle. Brush about 1 1/2 tablespoons of the butter evenly over the dough using a pastry brush. Sprinkle 2/3 of the cinnamon sugar mixture over.
Using a pizza cutter or knife, cut dough into 9 even 12-inch strips. Roll up each strip tightly, sealing the end by pressing it into the dough. Arrange rolls in prepared pan. Pour remaining butter over the buns, then sprinkle remaining cinnamon and sugar on top. Let rise, uncovered, 30 minutes.
Preheat oven to 350°F. Bake rolls for 25 to 30 minutes or until lightly browned. While cooling the rolls slightly, prepare glaze. Whisk together confectioners' sugar and milk in a small bowl until smooth. Drizzle rolls with glaze. Serve warm.