- 1 1/4cupsmilk
- 2packagesdry yeast
- 1/2cupwater(110-115 degrees)
- 6cupsflour, half all-purpose and half bread flour
- 1/2cupbutter, room temperature
- 1 1/4cupsbrown sugar
- 5teaspoonsground cinnamon
- Soften yeast in 1/2 cup of warm water, with 1 teaspoon sugar added; Set aside for five minutes.
- Put milk, sugar, salt, and about one cup flour in a large bowl,and beat well with a wooden spoon.
- Then add eggs and yeast mixture and a couple cups of flour and beat again.
- Add the soft butter and the rest of the flour,adding the rest of flour very slowly, until the dough is still too stiff to stir.
- Knead the dough until it is smooth and satiny, adding only enough to keep if from sticking.
- Add more of the flour, as needed.
- Place dough in a greased bowl, turning once to grease all sides.
- Let rise in warm place until double, about an hour,covering bowl with a towel or plastic wrap; I use my oven with the light on and the oven itself turned on for 30 seconds; The optimum temperature is around 90 degrees.
- Punch down, kneading for about 30 seconds to remove bubbles; Cover and let rise again.
- Punch down dough again.
- Cut with a knife into four parts, and shape into balls; Roll each ball into a 8 X 14 inch rectangle.
- Spread the dough with about 3 tablespoons butter, leaving far edge unbuttered.
- Spread with one fourth the cinnamon sugar mixture.
- Roll up; roll tightly; Pinch edges; Cut into slices.
- Place in greased pan and let rise until double in size, 45-60 minutes.
- Bake in a 350 degree preheated oven for 20-25 minutes.
- Frost with a powdered sugar glaze or light amount of canned vanilla frosting.
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