1/2 c Milk
2 tb Sugar
1/4 c Butter (or marg.)
1 t Salt
1 pk Yeast, dry
14 c Water — very warm
1 Egg
2 c Flour, all-purpose — approx.
1/2 c Flour, all-purpose
1/2 c Sugar
1 t Cinnamon, ground
1/4 c Butter (or marg.)
Scald milk; pour into large mixing bowl; add sugar, 1/4 cup butter, and 1 teaspoon salt, and cool to
lukewarm. Dissolve yeast in 1/4 cup very warm water; add yeast mixture and egg to milk mixture and stir well. Add 2 to 2-1/4 cups flour gradually, beating well after each addition. Cover and let rise until doubled in bulk (about 1 hour). Spread in a greased 13x9x2″ pan.
Combine 1/2 cup flour, 1/2 cup sugar, and 1 teaspoon cinnamon. With a fork or pastry blender, cut in 1/4 cup butter. Sprinkle over the mixture in pan. Let rise until doubled in bulk (30 to 45 minutes). Bake at 375 degrees for 20 to 25 minutes. SOURCE: Southern Living Magazine, February 1973.