Ingredients
Dough:
4 ½ to 5 ½ cups all-purpose flour
½ cup sugar
1 (¼-oz) package active dry yeast
1 teaspoon salt
¾ cup Country Morning Blend (crossed off and butter written)
¾ cup milk
¾ cup water
1 egg
Filling
¼ cup Country Morning Blend (crossed off and butter written), softened
½ cup sugar
1 teaspoon cinnamon
Glaze
1 tablespoon Country Morning Blend (crossed off and butter written), melted
1 tablespoon honey
Directions
In large mixer bowl combine 2 ½ cups flour, ½ cup sugar, year and salt.
In 1-quart saucepan, heat ¾ cup butter, milk and water until very warm (120 to 130F).
Add milk mixture and egg to flour mixture. Beat at medium speed until smooth. By hand, stir in extra flour until dough is easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn, greased-sided up. Cover; let rise in warm place until double in size (1 to 1 ½ hours).
Punch down dough. On lightly floured surface roll dough to 16x14-inch rectangle. Spread dough with ¼ cup butter to within ½ inch of edges; sprinkle with ½ cup sugar and cinnamon. Roll up, starting with long side; pinch to seal seams.
Cut into 16 (1-inch) rolls. Place rolls in 2 greased 9-inch baking pans. Cover; let rise 30 minutes.
Heat oven to 375F. Bake for 25 to 35 minutes or until golden brown. Remove from pan. Cool completely.
Combine 1 tablespoon butter and honey; mix well. Brush glaze on rolls.