Start by scolding the milk

In a heavy-bottomed pan over medium heat, bring the milk nearly to a boil

When a film starts to form on the top, turn off the geat and skim off with a spoon

Add the sugar, salt, and the first half-stick of butter and stir until the sugar and butter are both melted

Set the milk/butter mixture aside to cool to room temperature

In a separate bowl, combine the yeast and warm water and stir quickly

Stir in the egg

Add the milk/butter mixture

Add the flour and stir until the flour is all incorporated and the dough comes together in a soft, loose ball

Add a couple of tablespoons of oil to a clean bowl

Roll the dough around until it is oiled all over, then cover the bowl with plastic wrap or a wet dish towel

Put the bowl someplace warm, not hot - inside the stove, turned off but with the light turned on is about perfect - until the dough has doubled in volume, about an hour-and-a-half

Once the dough had risen, punch it down to deflate it

Turn the dough out onto a floured surface and knead for a few minutes, until the dough is smooth and satiny

Roll the dough out into a rectangle about an eighth-inch thick

Soften the butter, but don't melt it

Spread it evenly into the dough

Combine the brown sugar and cinnamon

Spread the cinnamon mixture evenly over the dough and roll it up

Cut into rolls and oil a baking sheet and arrange the rolls with room in between

Place the baking sheet in the oven - turned off but with the light on again - until the dough warms up and the rolls double in size

Turn the oven to 400°F and bake for 10 - 15 minutes, until they are golden brown on top

Arrange the rolls on your serving dish, and prepare the glaze

Pour it over the rolls