And because I never make anything the same way twice when Riley requested "the same rolls you made for breakfast yesterday", this was my version today.... I loved the addition of the anise seeds. 1 cup warm milk 5 t active dry yeast 6 1/2 T butter, room temperature 2 eggs 1/2 t ground ginger 1/2 t ground nutmeg 1 T anise seeds 1 t ground cinnamon 2 T organic granulated sugar 1/4 teaspoon salt 4 cups all-purpose flour - yes, I refrained from using whole wheat flour, just for today! 1/2 C butter, softened 1/2 C organic granulated sugar 2 T ground cinnamon Pour the warm milk into a mixing bowl and sprinkle the yeast on top. Let bloom for about 3 minutes. Mix in 6 1/2 T of soft butter, eggs, spices, 2 T sugar, salt, and 3 1/2 C of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes. Cream together the remaining butter and sugar. Stir in the cinnamon. ...