Ingredients
| 1 pkg. (1/4 oz.) | active dry yeast | | 3/4 cup | warm water (110-115°F), divided | | 4 to 4-1/2 cups | all-purpose flour | | 1/4 cup | sugar | | 1-1/2 tsp. | salt | | 1/2 cup | warm milk (110-115°F) | | 1/4 cup | butter or | | margarine, softened | | 1 | egg |
Filling
| 1/4 cup | butter or | | margarine, melted | | 1/2 cup | packed brown sugar | | 1-1/3 tbsp. | ground cinnamon |
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Instructions
In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cupsof 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-inch rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-inch strips. Cut each strip into sixteen 4x1-inch pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350°F for 15 minutes or until golden.
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