| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Tasteofhome |
4 |
servings |
INGREDIENTS
| 1 |
|
Package; (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 |
| 1/4 |
c |
Butter or margarine; melted |
| 1/2 |
c |
Packed brown sugar |
| 4 |
ts |
Ground cinnamon |
INSTRUCTIONS
TASTE OF HOME 4/5/94
FILLING
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 16x12" rectangle. Brush with butter.
Combine brown sugar and cinnamon; sprinkle over butter. Let dough
rest for 6 minutes. Cut lengthwise into three 16x4" strips. Cut each
strip into sixteen 4x1" 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:
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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