This is truly a labor of love, and can be spread out over a two day period. The key here is patience. Letting the yeast bloom, the scalded milk cool and incorporating the flour slowly.
When baking people often neglect a few key points. The measuring must be exact and the ingredients room temperature. Not only does this insure a great end product, but also guarantees ease in putting the ingredients together.
For my sweet roll creation I've gotten great results with a German recipe for Kuchen. It's a very forgiving dough with an excellent crumb. It's also versatile. I've made donuts, danish, event coffee cake with this very same dough. So, once you've mastered it, you're goin to LOVE IT.
The recipe, as originally written suggests kneading this dough by hand. Well, if you want a good work out have at it. Personally, I'll take a kitchen aid any day of the week.