Mixing the Dough

• By Hand: Combine all dough ingredients in a large bowl. Use hands to stir and knead for 10–12 minutes until a sticky, traditional bread‑style dough forms.
• Stand Mixer: Put ingredients into the mixer bowl with paddle attachment. Mix on low for 2 minutes until dough is very thick and kneads off the bowl cleanly.

 

Cover bowl with plastic wrap. Let dough rest and hydrate for 45–60 min at room temperature (until doubled). (This could take up to 90 minutes in a colder environment. This could take up to two hours. (This must happen before we proceed with the rest of the recipe.) This option can happen after warm proofing. Alternatively, cold‑proof up to 24 hours; bring to room temperature ~90 min before use.

 

Shaping:
Preheat oven to 450

 

Prepare a baking sheet with parchment paper. Add a small amount of flour to the parchment.

 

Shape the dough. Use another Tbsp or 2 of flour, sprinkle a rolling surface & place the dough onto the surface, rolling gently to lightly coat the surface of the dough and flatten out excess gas.

 

Rolling. On a floured surface, Roll the dough into a rectangle, about 1" thickness. Use any sharp object like a knife or pizza cutter to cut dough into squares or use a 3" square biscuit cutter.

 

Transfer rolls to prepared baking sheet and brush the tops with milk or vegan milk and let rise until doubled in size, about 35 to 45 minutes. Cover with wet towel. I like to spray heavily with water before baking this help with oven spring in the oven.

 

Bake the rolls in the middle of the oven. Immediately spray water from a spray bottle into the oven and repeat 2 or 3 times during the first 10 minutes to aid in creating the crust and texture. This is very important to get the best oven spring and help with texture of the finished rolls. After the first 10 to 15 to 20 minutes, reduce the temperature to 375F and continue baking 10to 20 minutes. In a internal rolls temperature reads about 210°F.

 

Brush hot rolls with melted butter or vegan butter after they come out of the oven.

 

To make the Cinnamon Honey Butter:

Beat butter or vegan butter with a hand mixer until light and fluffy.

 

Add remaining ingredients and beat with mixer until well blended.

 

Serve on warm rolls.

 

Patrick's professional tip: Mix, wrap, and freeze the dough right away (we suggest a gallon-size resealable freezer bag). When ready to use, thaw overnight in the fridge or proof at room temp until doubled in size (3–6 hrs.), then shape proof and bake as usua  (if you are going to freeze the dough you can skip the warm after mixing the dough.