Allow the dough to rise again, approximately 45 minutes to 1 hour. On a floured surface, roll the dough out until it measures 12 to 14 inches wide, 3 feet long, and 1/2 inch thick. Brush the rolled dough with melted butter. Sprinkle the dough with the brown sugar and cinnamon covering the dough completely. In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place ...
Combine the water, half & half, sugar, melted butter, and yeast in the stand mixer bowl (or large mixing bowl if mixing by Preheat the oven to 350°F (180°C). Bake the rolls for 20-25 minutes or until golden brown. Once baked, place them on a wire rack. Make the caramel sauce: melt the butter in a saucepot
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