Sharing yeast secrets... (it's like one... that's it)

A Saturday that isn't booked from end to end sounds like a good day to bake. These butterflake rolls looked pretty delicious but Nicholas and I decided to call them Butterfly rolls instead. The original directions did not say how big to roll out the dough - just how thick... my measurements were clearly off since when I cut them into multiple pieces - well I didn't have squares I had skinny strips - oops. That didn't change the taste so I didn't really care. I made these Saturday morning and refrigerated them until evening when I put them in the oven overnight to rise. That's my yeast secret... things I don't have time for on a Sunday morning - letting yeast rise, or letting cold yeasted dough come to room temp. Hard pass... But stick it in a cold oven overnight and let it come to temp and rise a bit more? YES, please do. These rolls were a hit in my house... we left some icingless for the girl since that's not her favorite... that's Ok... any they dripped off Andy made sure to add to his so it certainly was not wasted. Saturday we also made cinnamon rolls for Easter morning and froze them... can't wait to see how those turn out!!

Cinnamon Butterfly Rolls

Ingredients
Dough
4 cups all-purpose flour, or more if needed, divided
2 envelopes (about 4½ teaspoons) instant yeast
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon kosher salt
1½ cups whole milk, warmed (about 110-120°F)
Topping
2 tablespoons unsalted butter, melted
⅓ cup light brown sugar, packed
2 teaspoons cinnamon
¼ teaspoon kosher salt
Vanilla Icing
1½ cups confectioners' sugar
1-2 tablespoons whole milk, room temperature
1 teaspoon vanilla extract

Instructions
Combine 3 cups flour, undissolved yeast, sugar, egg, and salt in a large bowl or in the bowl of your stand mixer fitted with dough hook.
Add warm milk to the flour mixture. Knead 2 minutes at medium speed, scraping the bowl occasionally if needed. Add ½ cup flour; knead for 2 more minutes.
Add the remaining ½ cup flour and continue kneading until the dough is pulling away from the sides of the bowl and very soft. (If the dough seems too wet you may need more flour. Add in ¼ cup increments until the dough has pulled away from the sides of the bowl while kneading.)
Spray a bowl with nonstick cooking spray. Place the dough into the bowl and cover with a clean towel. Let it rest 30 minutes, or until doubled in size.
When ready, roll the dough into a square that is about ½-inch thick (18in x 18in). Brush the melted butter over the top of the dough so it covers the entire surface.
In a small bowl, mix together the brown sugar, cinnamon, and salt.
Spread brown sugar mixture over dough making sure it covers the entire surface.
Using a pizza cutter, cut the dough into 12 strips of equal size, approximately 1½ inches wide.
Group and stack the strips into 2 separate sections (6 strips each stack). Cut each stack into 6 pieces for a total of 12 stacks of dough. Each stack will be a roll.
Place each stack into the prepared muffin tin on their sides, cut-side up.
Cover with greased plastic wrap and let rest 30-40 minutes, or until the dough doubles in size. (Each roll should be about 1 inch higher than the muffin tin.)
Preheat oven to 375°F.
Bake for 12-14 minutes, or until golden brown.
While the rolls are baking, mix together the icing.
In a medium bowl, combine confectioners' sugar, 1 tablespoon of milk, and vanilla. Add more milk if needed to reach your desired consistency.
Drizzle the icing over the rolls while they are still warm. Enjoy!