These traditional rolls feature a sweet, cinnamon-y topping.

Starter
3/4 cup (6 ounces) water
2 teaspoons instant yeast
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour

Dough
1 1/4 teaspoons salt
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (1 1/2 ounces) butter
2 large eggs plus 1 egg yolk (save the white)
2 teaspoons vanilla extract or 1 teaspoon Buttery Sweet Dough Flavor

Topping
2/3 cup (2 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) sugar
1/4 cup (1/2 stick) soft unsalted butter
1/4 teaspoon salt
1 teaspoon cinnamon 1 egg white (reserved from above)

Combine the starter ingredients and let them rest for 1 hour, until the mixture is bubbly.

Add the dough ingredients to the mixture, and mix and knead to form a sticky, elastic dough. Allow to rise for about 1 hour, or until it's doubled in size; it may be a bit slow, so be sure to give it plenty of time.

Combine the topping ingredients, except for the egg white, to form a thick paste; set aside.

Transfer the dough to a greased or floured work surface, and divide it into 10 pieces. Roll each into a ball. Divide the topping into 10 portions, flattening each portion into a disk. Place the balls of dough onto greased or parchment-lined baking sheets, leaving space between them. Brush the top of each ball with lightly beaten egg white, or spray with Quick Shine. Press a disk of topping onto each roll, and flatten slightly. Allow the rolls to rise for about 30 minutes, covered. Just before baking, use a pan dulce cutter to press a pattern into the topping. Press down firmly, through the topping and into the dough. Bake the rolls in a preheated 400°F oven for 15 to 20 minutes, until they're golden brown. Enjoy warm, with jam. Yield: 10 rolls.