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Plain active dry yeast is different from yeast extract and long-fermented foods. The small amount used in this recipe's short, same-day rise is unlikely to add meaningful histamine. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Warm the milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into a large mixing bowl, sprinkle in the yeast and 1 tbsp of the granulated sugar, and stir gently. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
Add the melted butter, egg, remaining 2 tbsp granulated sugar, and salt to the yeast mixture and whisk to combine. Add the flour and stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.
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