Before and after rising for about 30 minutes. 

Method

Start with preparing milk mixture, putting milk, 1/2 cup of caster sugar an 1/4 of teaspoon of salt in the saucepan, heat it till sugar melts and few bubbles appear, put aside and let it cool.

Now you can start with making you dough, in the bowl of standing mixer (or a just a medium size bowl using a wooden spoon to mix if you don't have standing mixer) put warm water, 1 teaspoon of caster sugar and 4½ teaspoons of active dry yeast, using a paddle attachment mix it till yeast dissolves. Cover it with tea towel and let it stand in warm place till bubbles form in about 10-15 minutes.

After the yeast is nice and bubbly (if it did not form any bubbles start over, the yeast has to be 'active') mix in the eggs yolks, milk and sugar mixture. Now change the attachment for a dough hook, add flour (cover the mixer with a tea towel to avoid mess). Knead it for about 5 minutes and then add softened butter piece by piece, let it knead for another 5 minutes. (for kneading you could also use a bread machine choosing the dough program, or just knead it by hand for about 10-15 min). If you are going to knead by hand, remember to put the dough in a big enough bowl so it has plenty of space to rise.

Cover the bowl with the dough with plastic wrap and let it rise in a warm place for an hour or until it doubled in size. 

In the meantime melt 100 grams of butter and let it cool. 

Mix 1 cup caster sugar and 1 cup demerara sugar with cinnamon. Set a side.

Butter a  roasting tray.

Tip the dough onto a lightly floured surface, without knocking it back, roll into a rectangle about 5mm thick. Brush the dough with melted butter leaving 1 cm around the ages dry.
Sprinkle the sugar evenly on top of the butter. Starting on the wider side of the dough roll it up into a tight cylinder. using a sharp knife cut it into 12 slices. Gently place each pice cut side up in the roasting try, leaving enough space for each to rise (i always make 4 rows of 3 rolls). Cover it with plastic wrap and let it rise in warm place for about half an hour.

Preheat your oven to 180°C.

Brush you rolls with milk an bake for 25-30 min or till golden brown

Ingredients
 

dough

  • 2egg yolks slightly bitten in room temperature
  • 6 cups all purpose flour, siffted
  • 4 1/2 teaspoons of active dry yeast
  • 1 teaspoon of caster sugar
  • ¼ teaspoon of salt
  • 1 cup of full cream milk
  • 1 cup of warm water (90°-110°F /or 41°-43°C)
  • ½ cup caster sugar
  • 50 grams soften unsalted butter diced into small pieces
  • ¼ cup of milk for brushing

filling

  • 100 grams of unsalted butter
  • 1 cup caster suger
  • 1 cup demerara sugar or brown sugar
  • 3 teaspoons of cinnamon