-
1
Put the warm water in a small bowl and sprinkle the yeast over.
-
2
Add 1 teaspoon sugar, stir, and let dissolve for 5 minutes.
-
3
In a large mixing bowl, stir together the flour, 1/4 cup sugar, and salt with a fork to mix them well.
-
4
Cut the butter into pieces the size of small grapes and add to the flour mixture.
-
5
Using either your hands or a pastry blender, rub or cut the butter into the flour mixture until it is distributed and there are coarse little lumps of butter throughout.
-
6
Stir in the yeast mixture, the egg yolks, and milk.
-
7
Beat until blended.
-
8
Cover with plastic wrap and chill in the refrigerator at least 6 hours (this dough can be refrigerated for 12 to 14 hours).
-
9
Divide the dough in half.
-
10
On a lightly floured board, roll out half the dough into a rectangle about 10 by 12 inches.
-
11
Spread 2 table-spoons of the melted butter over the rectangle.
-
12
Mix the remaining 6 tablespoons sugar and the 1 teaspoon cinnamon together in a small bowl.
-
13
Sprinkle half the sugar mixture evenly over the rectangle.
-
14
Starting with the wide side, roll up the rectangle like a jelly roll.
-
15
Divide the roll into 12 pieces by first cutting the roll into 4 equal portions, then cutting each portion into Put the rolls cut side down in a greased muffin tin.
-
16
Repeat these steps with the other half of the dough.
-
17
Cover loosely and let rise for 1 hour.
-
18
Bake in a preheated 400F oven for 20 to 25 minutes.
-
19
Remove the rolls and put them on a rack set over a piece of waxed paper.
-
20
To make the glaze, sift the confectioners sugar into a small bowl, then beat in the butter and water until smooth.
-
21
Spoon a little of the glaze over each roll while still hot.
