Sweet Dough

This recipe is from the Sunday Baker:

Family Recipe Sweet Dough
2 pkgs. dry active yeast (not quick rise)
1 T. sugar
1 c. lukewarm water (instructions below!)
1 c. milk
3/4 c. sugar
2 t. salt
7 c. flour
3 beaten eggs
1/2 c. real butter (or shortening)

Dissolve the yeast and 1 T. sugar in lukewarm water. This is an important step because if the water is too hot, it will kill the yeast. If it's too cold, it won't activate the yeast. To make sure it's just right, use a candy thermometer. It should be about 115 degrees:

Set the yeast water aside. In a medium saucepan, scald the milk. To do this, heat on a medium heat until it almost comes to a boil, stirring. Remove from heat and add butter, sugar, and salt. Cool to the lukewarm temp. of 115 degrees. Make sure it's the right temp before going on:

When the temp is right, add two cups of flour and beat with your mixer with a dough hook (or by hand until a nice batter forms) By now the yeast should be foaming and look like this:

Add the yeast and 3 beaten eggs to the batter. Beat well with dough hook. Continue to add flour until you get a soft dough. It'll be slightly sticky to the touch, but still somewhat shape-able:

Dump the dough onto a floured surface. Knead it lightly adding flour until it's no longer sticky. It should be smooth and elastic feeling:

Grease a bowl with cooking oil. Turn out the dough into the bowl and turn it to coat all sides. Cover tightly. Put into the oven (should not be turned on!) and place a pan of boiling water beneath the bowl. Shut the oven and let it rise for at least an hour, or until double in size:

It will start out like this:

And end up like this:

While still in bowl, give it two or three punches right in the middle. This will deflate it and release the gases that have built up. Pour it onto a floured surface once again:

Divide the dough into four pieces. Roll one out into a 15x9 rectangle. Spread it with 2 T. melted butter. Then sprinkle it with 1/2 c. sugar mixed with 2-3 t. cinnamon:


Starting at the wide end, slowly roll up the dough, making sure it's even. Pinch together the seams to seal it:


It's time to cut them into rolls. The easiest way is to take a piece of dental floss and put it under the end of the roll. Bring up the sides and criss-cross to cut out the roll. It makes a nice clean cut every time!:


Lay out the rolls in a well-greased baking pan (I use pie tins) and cover and let rise for about 30 minutes. I use the same stove method as before. They'll look like this:

Bake at 375 for 20-25 minutes, or until golden brown:

You can cover these with a variety of flavored glazes and icings. The net is full of recipes for cream cheese or powdered sugar icings, orange glazes, and ones that include nuts and raisins. I like this glaze:
Melt on stovetop:
2 T. butter
1/2 c. brown sugar
3 T. real Maple Syrup
1/2 c. milk
Bring it to a boil, stirring constantly. Remove from heat and add 1 t. vanilla extract. Let sit for about 5 minutes to thicken. Pour over hot rolls: