Bowman Recipe

Activate yeast

Combine warm water (about 105–110°F / 40–43°C), warm milk, and granulated sugar in a measuring cup or small bowl. Sprinkle the instant yeast over the surface and let it sit 5–8 minutes until foamy. If it doesn't foam, discard and try fresh yeast.

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour and salt. Make a well in the center.

Add the foamy yeast mixture, softened butter, and the egg to the flour. Mix on low speed until the dough comes together, then increase to medium and knead for 6–8 minutes (by hand knead 8–10 minutes) until the dough is smooth, elastic, and slightly tacky but not overly sticky. If too sticky, add up to 2 tablespoons additional flour; if too dry, add up to 1 tablespoon warm water.

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

While the dough rises, prepare the filling. In a small bowl combine light brown sugar, ground cinnamon, and chopped nuts (if using). Mix thoroughly so there are no clumps.

If using raisins or currants, rehydrate them briefly by pouring 2 tablespoons hot water over them and let sit 10 minutes, then drain well and pat dry.

After the dough has doubled, gently deflate it on a lightly floured surface. Roll the dough into a rectangle roughly 12 x 16 inches and about 1/4-inch thick.

Brush the rolled dough evenly with the melted butter reserved for the filling, leaving a 1/2-inch border along one long edge.

Evenly sprinkle the brown sugar–cinnamon mixture across the buttered surface, then scatter the chopped nuts and dried fruit (if using) over the sugar layer.

Starting at the long edge opposite the reserved border, tightly roll the dough into a log. Pinch the seam and the ends to seal.

Using a sharp knife or bench scraper, cut the log into 12 equal pieces (about 1 inch to 1¼ inches each). Place the rolls cut-side up in a greased 9x13-inch baking pan, leaving a little space between rolls for expansion.

Cover the pan loosely with plastic wrap and let the rolls proof until puffy and nearly doubled, about 30–45 minutes. Meanwhile preheat the oven to 350°F (175°C).

Remove the plastic, and if desired brush tops with a little extra melted butter. Bake in the preheated oven for 22–28 minutes, until golden brown and the centers are cooked (an instant-read thermometer inserted into a center roll should read about 190°F / 88°C). If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.

When baked, remove from oven and let cool in the pan for 10 minutes.

While the rolls rest, whisk together powdered sugar, milk, and vanilla until smooth and pourable. Add more milk, a teaspoon at a time, if too thick; add more powdered sugar if too thin. The glaze should be thick enough to coat the back of a spoon but still pourable.

Drizzle the glaze evenly over the warm rolls. If using, sprinkle coarse sugar or turbinado sugar on top for crunch and presentation.

Serve warm. Leftovers keep in an airtight container at room temperature for 2 days or refrigerated for up to 4 days; reheat gently in a 300°F oven for 8–10 minutes or microwave single rolls for 20–30 seconds.