Cinnamon buns with dough from scratch

This dough replaces the frozen loaf of bread dough in the Homemade cinnamon buns recipe. Use the rest of the recipe as written in “ homemade cinnamon buns
”.

1 cup lukewarm milk

2 large eggs, at room temperature

1/3 cup unsalted butter or margarine, cut up

4¾ cups all-purpose flour

1¾ teaspoons salt

½ cup sugar

2½ teaspoons instant or bread machine yeast

• Place all of the dough ingredients into the pan of your bread machine in the order listed. Program the machine for dough or manual and press start. After about 10 minutes, check the consistency of the dough. It should be smooth, not too sticky, and not too dry. Adjust its consistency with additional flour or water if necessary to allow the machine to complete the kneading.
• If you’re not using a bread machine, combine all of the dough ingredients in a large bowl and stir until the mixture becomes cohesive.
• Transfer to a lightly oiled work surface and knead by hand for 5 to 8 minutes, or until it is smooth. The way I think of smooth is that it needs to be like a baby’s bottom.
• Place the kneaded dough in a lightly oiled bowl and turn to grease all sides. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until it is nearly doubled in size. Transfer to a floured work surface and roll into a 16 x 21-inch rectangle. Complete using the recipe in “ homemade cinnamon buns
  ”.
• 32 rolls