YIELDS: 30 rolls

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INGREDIENTS

 

SPONGE:

• 2 TBSP yeast

• 2 tsp sugar

• 1/2 cup warm water 

Let sit for 10-15 minutes, or until bubbly. 

DOUGH: 

• 3/4 cup warm milk

• 1/4 cup sugar

• 1 tsp salt

• 1/3 cup butter

• 2 eggs, beaten

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ADD:

• 4  1/2 cups bread flour*

• 1/2 cup Alaska Flour Company barley flour

FILLING:

• 1/2 cup butter, softened

• 1/2 cup sugar

• 1/2 cup brown sugar

• 1 TBSP cinnamon 

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DIRECTIONS

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1. Mix the sponge ingredients in a small bowl. Let sit for 10-15 minutes, or until bubbly. 

2. Mix the dough ingredients in a large bowl. Add the sponge and mix together. 

3. Next, add 1/2 cup barley flour, and continue adding bread flour until you have a soft, workable dough.

4. Let rise, covered, for 1 hour in a warm spot. 

5. Puch down, and roll out into a rectangle and spread softened butter and cinnamon-sugar mixture evenly over the top.

6. Roll up the dough into a log, and cut into 30 rolls. Place in two, greased, 9 x 13 pans. 

7. Let rise, covered, in a warm place, for 45-55 minutes. 

8. Bake at 350°F for 20 minutes. 

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TIP

*We prefer to use bread flour in our yeast baked goods. It pairs well with our barley flour