—————————-TASTE OF HOME 4/5/94—————————- 1 pk (1/4 oz) active dry yeast
3/4 c Warm water (110~ to 115~)
DIVIDED 4 c To 4-1/2 cups all-purpose
Flour 1/4 c Sugar
1 1/2 ts Salt
1/2 c Warm milk (110~ to 115~)
1/4 c Butter or margarine; soften
1 Egg
Filling: 1/4 c Butter or margarine; melted
1/2 c Packed brown sugar
4 ts Ground cinnamon
In a large mixing bowl, dissolve yeast in 1/4 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 16×12″ rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16×4″ strips. Cut each strip into sixteen 4×1″ pieces. Twist and place on greased baking sheets.
Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 15 minutes or until golden. “Taste of Home” Magazine Posted by: Debbie Carlson (PHHW01A) – Prodigy -End Recipe Export- Board: FOOD BB Topic: —–