Martha Stewart_Sugar Buns

Ingrediënten

• 1/2 cup unsalted butter — 1 stick, room temperature, plus more for muffin tins
• 1 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• AP flour — for rolling
• 1 3/4 pounds Yeast Dough — room temperature; see separate Yeast Dough recipe

Materiaal

• 12-cup muffin tin
• wire rack
• small saucepan

Bereiding

1. 1

   Generously grease one 12-cup muffin tin with softened butter. Set aside. In medium bowl, combine sugar, cinnamon, and salt, and mix until well blended. Set aside.

2. 2

   Turn yeast dough out onto a lightly floured work surface and roll into an 18-by-10-inch rectangle. Brush dough with 2 tablespoons unsalted butter and liberally sprinkle with one-third of the cinnamon-sugar mixture.

3. 3

   Beginning with the long side facing you, tightly roll dough away from you into a log; pinch edge of dough to seal. Cut dough crosswise into 1 1/2-inch pieces. Place each cross-sectional piece into prepared muffin cup and lightly cover with plastic wrap. Place muffin tins in warm place until buns double in size, about 45 to 60 minutes.⏱ 60 min

4. 4

   Preheat oven to 350 degrees.

5. 5

   Once dough has doubled in size, remove plastic wrap and place on middle rack in oven. Bake until golden and puffed, about 22 to 24 minutes.⏱ 24 min

6. 6

   Remove from oven and cool slightly on wire rack. In the meantime, melt the remaining 6 tablespoons butter in a small saucepan over medium-low heat. Remove buns from muffin tins. Brush liberally with melted butter and gently roll in remaining cinnamon-sugar mixture. Serve warm.