Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Active dry yeast -- 1/4 |
| \N \N | Ounce |
| ¾ cup | Warm water -- 110/115 deg. |
| \N \N | Divided |
| 2 cups | All-purpose flour |
| ¼ cup | Sugar |
| 1½ teaspoon | Salt |
| ½ cup | Warm milk -- 110/115 deg. |
| ¼ cup | Butter or margarine -- |
| \N \N | Softened |
| 1 each | Egg |
| \N \N | FlLLING: |
| ¼ cup | Butter or margarine -- |
| \N \N | Melted |
| ½ cup | Packed brown sugar |
| 4 teaspoons | Ground cinnamon |
In a large mixing bowl, dissolve yeast in ¼ cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Roll into a 16-in. x 12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in, strips. Cut each strip into sixteen 4-in. x l-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 deg. for 15 minutes or until golden.
Yield: 4 dozen
Recipe By : Taste of Home