1 package (1/4 ounce) active dry yeast.
¾ cup warm water (110o to 115o ), divided
4 to 4-1/2 cups all-purpose flour
¼ cup of sugar
1-1/2 teaspoons salt
½ cup warm milk (110o to 115o)
¼ cup butter or margarine, softened
1 egg
Filling:
¼ cup butter or margarine, melted
½ cup packed brown sugar
4 teaspoons ground cinnamon
1. 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 enough remaining flour to form a soft dough.
2. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
3. 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.
4. 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 1-in. Pieces.
5. Twist and place on greased baking sheets.
6. Cover and let rise until doubled, about 30 minutes.
7. Bake at 350o for 15 minutes or until golden.
