¼ oz, active dry variety
1% low-fat milk
1 cup(s), warm (105°F – 115°F)
½ cup(s), (1 stick) softened
1 large egg(s)
- Combine 1 1⁄2 cups of the flour, 1⁄4 cup of the sugar, the yeast, and salt in a large bowl. With an electric mixer on medium speed, gradually beat in the milk and 1⁄4 cup of the butter. Continue beating until smooth, about 1 1⁄2 minutes. Add the egg and 1⁄2 cup of the remaining flour; beat on high speed 2 minutes more. Using a spoon, stir in the remaining 1 1⁄2 cups flour.
- Turn the dough onto a floured counter and knead until smooth and elastic, 6 – 7 minutes. Cover with plastic wrap and let rest 10 minutes.
- Spray a 10-inch tube pan with nonstick spray. Melt the remaining 1⁄4 cup butter. Combine the remaining 1⁄2 cup sugar, the cinnamon, nutmeg, and cloves in a small, shallow bowl.
- Divide the dough into 24 equal balls, each about the size of a Ping-Pong ball. Dip each ball first into the melted butter, then roll it in the sugar-cinnamon mixture, and place it in the tube pan. Repeat with the remaining balls of dough. Cover with plastic wrap and refrigerate at least 3 hours or up to 24 hours.
- Preheat the oven to 375°F. Remove the tube pan from the refrigerator and let stand 10 minutes. Bake until puffy and golden, 40 – 45 minutes. Cool in the pan on a rack 15 minutes; invert and serve the bread warm or at room temperature. Yields one roll per serving.