Ingredients
- 1 cup milk
- 1 cup (1.75-ounce) package active dry yeast
- 4 ounce (1/2 cup) superfine sugar
- 20 ounce (4 cups) unbleached all-purpose flour plus extra as needed
- 3 ounce (3/4 stick) unsalted butter, soft
- 2 ounce eggs
- 1 teaspoon table or sea salt
- 1 cup milk
- 1 cup (1.75-ounce) package active dry yeast
- 4 ounce (1/2 cup) superfine sugar
- 20 ounce (4 cups) unbleached all-purpose flour plus extra as needed
- 3 ounce (3/4 stick) unsalted butter, soft
- 2 ounce eggs
- 1 teaspoon table or sea salt
- 1 cup , loose dark brown sugar
- 3/4 cup bittersweet chocolate pieces
- 1 cup bananas, chopped
- 4 ounce (1 stick) unsalted butter, soft
- 1 tablespoon honey
- 2 teaspoon nutmeg, freshly ground
- 1 cup milk
- 1 cup (1.75-ounce) package active dry yeast
- 4 ounce (1/2 cup) superfine sugar
- 20 ounce (4 cups) unbleached all-purpose flour plus extra as needed
- 3 ounce (3/4 stick) unsalted butter, soft
- 2 ounce eggs
- 1 teaspoon table or sea salt
- 1 cup , loose dark brown sugar
- 3/4 cup bittersweet chocolate pieces
- 1 cup bananas, chopped
- 4 ounce (1 stick) unsalted butter, soft
- 1 tablespoon honey
- 2 teaspoon nutmeg, freshly ground
- 1 egg
- 2 tablespoon milk
- 1/4 teaspoon vanilla extract
Preparation
Baking Directions:
In a small saucepan, warm the milk (it should be very warm, but not hot; about 110 degrees F on an instant-read thermometer).
Gently stir in the yeast plus 1 tablespoon of the sugar.
Set aside for 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, the flour, butter, eggs, and salt.
Mix on low for about 5 minutes, or until a shiny dough forms.
If it's too wet, add up to 2 tablespoons additional flour.
Lightly flour the counter and briefly knead the dough by hand for 30 seconds.
Lightly oil a medium bowl and transfer the dough into it.
Cover with a damp towel and place it in a warm corner of the kitchen to proof — 90 degrees F is ideal.
Let the dough rise for 1 1/2 to 2 hours, until it doubles in size.
To make the filling: In a small bowl, stir to combine the sugar, butter, and cinnamon.
Set aside so the butter remains soft, but not soupy.
Lightly grease a 9-by-13-inch baking dish with butter or nonstick spray and line it with parchment paper.
Lightly punch down the dough in the bowl.
Sprinkle flour on the counter, and roll out the dough to a 15-by-20-inch rectangle or until it's about 1/4 inch thick.
Spread the filling evenly onto the dough with a flexible spatula.
Working carefully, roll the dough lengthwise into a log.
Gently pull on both ends so it's even in height from end to end.
With a sharp knife, cut the dough into 2-inch slices and place them, cut-side up, in the prepared baking dish.
Leave room in between for the rolls to double in size.
Cover with a damp towel, place in a warm corner, and let rise for another 30 minutes.
Preheat the oven to 375 degrees F and place a rack in the middle.
To make the wash: In a small bowl, mix together the egg, milk, and vanilla.
With a pastry brush, lightly dab the tops of the risen rolls with the egg wash.
Bake for 12 to 15 minutes, or until light golden brown (the internal temperature of the rolls will be 190 degrees F).
Cool for 5 minutes in the pan.
These are best when served immediately but can be reheated in a microwave.
