Yeasted Cinnamon Rolls

First, we weigh all the ingredients. This is important because we will be making a starter from these ingredients, and accurate measurement is crucial to avoid mixing up the grams. It is also important to have all the ingredients at room temperature before preparing the dough.

Pour 3 tablespoons of lukewarm milk into a cup (The liquid should be lukewarm, not hot. Hot milk could kill the yeast, and the starter would not rise. Too cold milk, on the other hand, may cause the starter to rise too slowly.). Add sugar and crumble the yeast, mixing it into the milk. Then add 3 tablespoons of plain flour and mix again to form a thicker batter, which we scrape from the sides of the cup and smooth at the bottom. Let the starter rise for 15 minutes.

When the starter doubles in size, we start making the yeasted dough. Sift the flour into a large bowl and mix it with the remaining sugar. Make a well in the center, pour in the remaining milk, crack in the egg, and add the risen starter. Add the butter, cut into smaller pieces, to the edge of the flour. Now mix everything with a wooden spoon to combine the ingredients. Pour the mixture onto a work surface and knead it into a smooth, compact dough. Let it rise in a bowl covered with cling film or a towel for 1 hour (The dough may initially seem sticky during processing, but do not be tempted to add flour, as it would not benefit the dough, and the rolls would not be as soft. Knead the dough by hand for about 10 minutes; if it still seems sticky after this time, let it rest covered with cling film on the counter for a few minutes. During this time, the gluten in the flour will activate, and the flour will absorb all the possible liquid. After resting, the dough should no longer be as sticky, so knead it again into a compact ball. Sometimes it helps to lightly oil your hands.).