Grandma’s Cinnamon Rolls

Pour milk in a small pan and heat it until it beginns to bubble. Let cool for a while, skimming the top if necessary.

Dissolve yeast and 1/2 teaspoon sugar in lukewarm water and let stand for a few minutes. It should become bubbly.

To correctly measure half an egg, weigh and whisk the egg in a small cup, then pour half of it (weigh it) to the cooled milk. Add remaining 1/3 cup plus 1 tablespoon sugar, salt, milk and oil and mix well with a beater. Add about half of the flour and yeast mixture, mix well. Add the rest of the flour, incorporate and start kneading. Knead the dough until soft and smooth, adding a little bit more flour if necessary to keep the dough from sticking to your hands. Place the dough in a bowl, cover with a kitchen towel and let rise in a warm spot of the kitchen for about 15 minutes.

Punch the dough down, cover again ad let rise until double in size. That should take about 1 hour, depending on how warm the kitchen is. (Mine was not so warm, so it took a bit longer; be sure it is double in size.)

Roll dough on a floured surface. Melt butter and brush dough with it. Mix sugar and cinnamon together for the cinnamon sugar and sprinkle the dough evenly with about ¾ of this mixture. Roll the dough and cut into slices; I had 13 slices.

Butter a 9 x 13 inch (22 x 33 cm) pan. Place rolls in the pan, cover with a kitchen towel and let rise until double in size again. When risen, sprinkle with the rest of the sugar-cinnamon mixture.

Preheat oven to 180ºC (350ºF) and bake the rolls for about 12–15 minutes until golden brown. Enjoy warm.