Direction :

1. Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. (If you don’t own a microwave, gently heat the butter and milk together in a small skillet.) Place 1 cup (128 g) of the flour, the sugar, the egg and the salt in the bowl of a stand mixer fitted with the dough hook and mix on low speed. Slowly pour the warm milk and butter mixture into the bowl. (Note: If you pour slowly you will ensure not cooking the egg if your mixture is a little too hot). Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Touch the mixture to make sure it is just barely warm. Sprinkle yeast over top and stir. Add remaining 2 1/2 cups (318 g) flour to the mixing bowl. Continue beating on low speed until flour is absorbed and dough is smooth and elastic (or actually quite sticky), about 8 minutes. Note: In the past, I have added more flour (only about a quarter cup) but most recently I don’t add any more flour. The dough will not gather around the hook — it will look like a sticky mess — but after the two hour rise, it is surprisingly easy to work with.
2. Lightly grease a large bowl with butter or oil. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
3. Meanwhile, mix brown sugar and cinnamon in medium bowl. Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 12 equal slices.
4. Butter a standard 12-cup muffin tin. Place one roll in each cup. Brush each roll with egg wash. Sprinkle each roll liberally with the pearl sugar (not quite a teaspoon per roll). Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
5. Position rack in center of oven and preheat to 350°F. (One thought: The cinnamon and sugar tends to ooze out of these rolls and can spill onto your oven. You could either place the pan on a parchment paper lined sheetpan while baking. Or you could line your oven floor with aluminum foil.) Bake rolls until tops are golden, about 20 minutes. Remove from oven, let cool briefly, then turn out onto cooling rack.
6. Serve warm or at room temperature.