First, grab a large mixing bowl and add 1 cup of warm milk, 2 & 1/4 tsp of yeast, and 2 tsp of granulated sugar. Mix using a whisk and let sit for 5 minutes—so the yeast activates. Then, whisk in 1 egg, 1/4 cup of melted butter, 2 more tsp of granulated sugar, and 2 tsp of salt. Then, mix in 3 cups of flour until a shaggy dough forms. Transfer to a clean surface and knead for 5 minutes—or until a nice smooth dough forms. Transfer back to the bowl, cover with a dish towel, and place somewhere warm for an hour. It should double in size! (Tip: I turn my oven on to 350, and let the dough sit on top of the oven where it’s nice and warm.) Once it’s risen, punch down the dough and transfer to a clean surface again. Cut the dough into 10-12 pieces. Roll them into little balls of dough, and place in a buttered baking dish (9x9). Cover the baking dish with a towel and place on top of the oven while it preheats to 350. Let them sit there for about 30 minutes, or until they get nice and puffy. Bake on 350 for 20 minutes (they should be golden on top!). While they’re in the oven, whisk together the maple cinnamon butter—1/2 cup of softened butter, 1 heaping tbsp of maple syrup, 1/4 tsp of vanilla, and 1/2 tsp of cinnamon. Enjoy fresh out of the oven!
