Glazed Sweet Rolls

Directions

1. 1
   In a small saucepan, melt 1 stick of the butter in 1 cup of the milk over moderate heat.
2. 2
   Remove from the heat and add the remaining 1 cup of milk.
3. 3
   Pour this mixture into the bowl of a standing electric mixer fitted with a paddle.
4. 4
   Add the yeast and beat until dissolved.
5. 5
   Add the 6 1/4 cups of flour, 3/4 cup of the sugar and the salt and beat at medium speed until a dough forms.
6. 6
   Transfer the dough to a lightly floured surface and knead until smooth, 1 minute.
7. 7
   Lightly oil a large bowl, add the dough and turn to coat.
8. 8
   Cover with plastic wrap and let stand in a warm place until the dough has almost doubled in bulk, 40 minutes.
9. 9
   Line the bottoms of two 10-inch round cake pans with parchment paper and lightly butter the paper.
10. 10
    Divide the dough into 4 equal pieces.
11. 11
    Roll 1 piece into a 12-by-6-inch rectangle about 1/3 inch thick, with a long edge facing you.
12. 12
    In a small bowl, combine 1/2 cup of the sugar with the cinnamon.
13. 13
    Spread 2 tablespoons of the butter on the dough and sprinkle with 2 tablespoons of the cinnamon sugar, leaving a 1-inch border at one long edge.
14. 14
    Roll up the dough jelly roll-style and pinch to seal.
15. 15
    Repeat with the remaining dough and cinnamon sugar.
16. 16
    Cut each roll into 8 slices.
17. 17
    Arrange the slices in the cake pans, cut side up and about 1/2 inch apart.
18. 18
    Cover with a damp towel and let rise in a warm place until the rolls rise slightly, about 30 minutes.
19. 19
    Preheat the oven to 375.
20. 20
    Bake the rolls for 30 minutes, or until golden.
21. 21
    Meanwhile, in a small saucepan, combine the remaining 1/2 cup of sugar with the water.
22. 22
    Simmer over moderately high heat until the sugar dissolves, 2 minutes.
23. 23
    Remove the rolls from the oven and generously brush the tops with the hot sugar syrup.
24. 24
    Let cool in the pans for 15 minutes and serve warm.