A BLONDE VINTAGE

Dough:

Whisk together the warm milk, yeast, and sugar together in the bowl of your KitchenAid stand mixer fitted with a dough hook orpaddle attachment. Then cover and allow to sit for approximately 5 minutes.

Next, add the eggs, butter, salt, and 1 cup flour and beat on low speed for 30 seconds, making sure to scrape down the sides of the bowl with a spatula before you add the remaining flour. Beat on medium till the dough comes together and pulls away from the sides of the bowl (roughly 2 minutes).

Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.

Lightly grease a large bowl and place the dough in the bowl. Turn it several times to coat the dough and then cover the bowl with plastic wrap, or a clean kitchen towel and allow the dough to rise in a warm environment until double in size (1-2 hours).

Generously grease your pan of choice (see below options) with butter or nonstick spray (I prefer nonstick spray for this recipe).

Coating:

Combine granulated sugar and cinnamon in a small bowl. Melt 1/2  cup butter in another small bowl.

Dough Shaping:

When the dough is ready, punch it down to release the air. Take small pieces of dough and roll into balls (about 1.25 inches in diameter each), you will make about 35 balls. Next, dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them and arrange the balls in your choice of pan as you go. Lastly, cover your pan with plastic wrap and allow to rest about 20 minutes. The balls will slightly rise during this time. Preheat oven to 350°F.