Preparation. Make the dough: 1. Brush a large bowl and a 9-by-13-inch baking dish with softened butter and set aside. 2. Place 6 tablespoons butter and the milk in separate microwave-safe bowls.

Fry in batches of 3 to 4 rolls, depending on the size of your pan. If the oil is not hot enough, the moist bread will absorb oil, resulting in a greasy roll. Adjust the flame as needed.

The cinnamon rolls we're all familiar with are a labor of love. A yeast-risen dough is rolled into a large rectangle, filled with a cinnamon-sugar mixture and rolled (again) into a log shape. The ...

Then, to extend shelf life and increase moisture and softness in the dough, I added a cooked rouxlike mixture of flour and milk, called a tangzhong.