Ingredients
Scale
For the Sweet Roll Dough
- ¾ cup whole milk, warm
- 1 package active dry yeast
- ¼ cup granulated white sugar
- 2 cups plus two tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, softened
- 1 egg
For the Brown Sugar Topping
- ¾ cup light brown sugar
- ½ cup unsalted butter
- 1 tablespoon honey
- ½ teaspoon kosher salt
Instructions
- Warm ¾ cup whole milk in the microwave in short intervals until it’s warm, but not hot, about 100°F (comfortably warm to the touch).
- In a mixing bowl, whisk together the warm milk and 1 package of active dry yeast until the yeast dissolves completely.
- Add 1 cup all-purpose flour, ¼ cup granulated sugar, and ½ teaspoon kosher salt. Stir until combined, then beat in a stand mixer fitted with the paddle attachment for about 3 minutes.
- Add ¼ cup very soft unsalted butter, 1 egg, and the remaining 1 cup plus 2 tablespoons all-purpose flour. Beat again until the dough is smooth and no dry streaks remain. Set aside.
- In a small saucepan over medium-low heat, melt ½ cup unsalted butter. Stir in ¾ cup light brown sugar, 1 tablespoon honey, and ½ teaspoon kosher salt until smooth and combined.
- Pour the mixture evenly into the bottom of a 9×13 baking dish.
- Drop spoonfuls of the dough evenly over the sauce mixture layer, covering the bottom of the pan.
- Cover the dish loosely and let rest at room temperature for 30 minutes.
- Preheat the oven to 375°F. Uncover and bake for 18-20 minutes or until the tops are golden brown.
- Remove from the oven and immediately invert the dish onto a rimmed baking sheet or serving platter so the caramel topping drips down over the rolls. Let sit for 2-3 minutes to allow the topping to fully transfer and then remove the dish.
- Let rest and serve warm!