Yield: 18 servings
Measure | Ingredient |
---|---|
1 cup | MILK (HOT) |
1 pack | YEAST |
½ cup | BUTTER |
¼ cup | SUGAR |
1 teaspoon | SALT |
1 x | EGG |
3½ cup | FLOUR |
⅓ cup | BUTTER MELTED |
½ cup | SUGAR |
1½ teaspoon | CINNAMON |
COOL THE MILK TO LUKEWARM. ADD YEAST; MIX WELL AND LET STAND. MIX BUTTER, SUGAR AND SALT TOGETHER. ADD TO YEAST MIXTURE. STIR IN ENOUGH FLOUR TO MAKE A SOFT DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC ON A LIGHTLY FLOURED BOARD. PLACE IN A GREASED BOWL, COVER AND LET RISE TILL DOUBLED. TURN OUT ONTO FLOURED BOARD AND KNEAD FOR 30 SECONDS. ROLL DOUGH OUT TO 1⅖ " THICKNESS AND CUT WITH A 2" BISCUIT CUTTER. DIP ROUNDS INTO MELTED BUTTER THEN INTO REMAINING SUGAR - CINNAMON MIX. PLACE INTO A WELL BUTTERED RING MOLD. BAKE AT 350 DEG F FOR 25 MINUTES OR UNTIL GOLDEN BROWN.