Sweet Breakfast Buns

Name: Sweet Breakfast Buns
Yield: makes 15 to 20 small rolls
Ingredients: 3 cups all-purpose or bread flour, plus more as needed; 2 teaspoons instant active dry yeast, such as SAF; 2 teaspoons coarse kosher or sea salt; 3/4 cup sugar, plus more for sprinkling; 4 tablespoons (1/2 stick) cold butter; 3 eggs; About 3/4 cup milk; Softened butter as needed; Melted butter as needed

December 14, 2011

Even more than the Italians, the Spanish eat sweet breads for breakfast. I like these in mid-afternoon—they are great with tea—but suit yourself. These rich rolls don’t keep especially well, so if twenty-four is too many for you, divide the recipe in half or freeze half the dough before baking; it will keep well for up to a month.

Recipe notes

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