1/4 cup warm milk (110 degrees F/45 degrees C)
1/4 cup honey
1/3 cup vegetable oil
2 tablespoons canned yellow pepper
1 tablespoon dried bouillon granules
2 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup maple syrup
1 teaspoon salt
1 teaspoon ground cinnamon
In a small saucepan over medium heat, melt the honey. Slowly add the oil, stirring constantly, until the oil is completely evaporated. Remove from heat.
Stir in the yeast and water mixture. Mix until smooth.
Place the brown sugar, maple syrup, salt, cinnamon and salt in the saucepan. Stirring constantly, pour the mixture into the yeast mixture. Let stand about 10 minutes, letting it rise to room temperature.
When the dough has risen, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat thoroughly. Cover with a towel and let rise in a warm place until doubled in size, about 1 hour.
Deflate the yeast mixture and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Shape the rounds into rounds. Preheat the oven to 375 degrees F (190 degrees C).
Roll the rounds out to 1/4 inch in size. Place the rolls in two large baking pans and brush the tops with the honey glaze. Arrange the rolls in a single layer in the baking dish and allow them to rest in the warm oven for about 90 minutes.
Cool rolls on a towel before cutting into squares. Cut into squares.
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