Dough: ingredients and method in Cinnamon Bun. Except 1 tsp yeast.
1 cup milk
3 Tbs butter
3½ to 4 cups all purpose flour (stir, spoon flour into a measured cup and leveled )
1/4 cup sugar
1 tsp rapid rise yeast
1 tsp salt
2 rimmed baking sheets
In a small saucepan, heat milk and butter until very warm 120-130 oF. In a mixing bowl of a standing electric mixer, add 3½ cups flour,sugar, salt & yeast. Stir well. Attack dough hood, add warm liquid and egg to the bowl, beat with low speed and scrap the bowl occasionally until combined. Increase speed to speed #4 and beat until the dough leaves the side of the bowl but still stick to the bowl at bottom about 6 minutes total . If the dough still sticks to the side of the bowl after 4 minutes beating add flour 1 Tbs at a time, scrap the bowl occasionally. Beat 2-3 minutes more until the dough smooth and elastic.The dough should be soft and tacky. When you pick it up with floured or oil hand, it should not form a firm ball but tend to be pulling down by gravity. Remove the dough from the bowl, form it into a ball, and put it in a greased bowl/container, and turn the greased side up (to prevent hard, tough spots while the dough rising). Cover with a plastic wrap, let rise at a warm place until double in size about 1-1.5 hour. It may need less time in a warm weather (35-45 minutes). Divided the dough into 6 balls.
Beating an egg until no trace of white left. Brush egg onto top of buns. Bake until golden brown about 25-30 minutes. Let the buns rest in baking sheets on wire rack about 5 minutes. Enjoys.