Eggnog Sweet Rolls

In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (188 grams) flour, granulated sugar, yeast, 2 teaspoons (6 grams) salt, and ¼ teaspoon nutmeg at low speed just until combined.

In a medium saucepan, heat eggnog and ½ cup (113 grams) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm eggnog mixture to flour mixture; beat at medium-low speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium speed for 2 minutes. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until combined and stopping to scrape sides of bowl.

Switch to the dough hook attachment. Beat at medium-low speed until a soft, elastic dough forms, 6 to 10 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ½ cup (62 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Check dough for proper gluten development using the windowpane test. (See Note.)

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.

Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.

In a small bowl, stir together brown sugar, cinnamon, remaining ½ teaspoon (1 gram) nutmeg, and remaining ¼ teaspoon salt.

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Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Using a large offset spatula, spread remaining ¼ cup (57 grams) butter onto dough, leaving a ½-inch border on one long side. Sprinkle brown sugar mixture over butter. Starting with long side opposite border, roll up dough, jelly roll style, pinching seam to seal. Gently shape to 18 inches long and more even thickness, if necessary. Using a serrated knife, slice log into 12 rolls (about 1½ inches thick), trimming edges slightly if necessary. Place rolls, cut side down, in prepared pan. Cover and refrigerate overnight.

Let rolls rise, covered, in a warm, draft-free place (75°F/24°C) until nearly doubled in size and dough holds an indentation when poked, 3 to 4 hours. (See PRO TIP.)

Preheat oven to 375°F (190°C).

Bake until rolls are lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan. Spread Eggnog-Rum Glaze onto warm rolls. Serve warm.