3 to 3 1/2 cup flour 1/2 tsp. salt
1/4 cup C and H gran. sugar 1/2 cup milk
1 pkg. active dry yeast 1/4 cup (1/2 stick) butter or margarine
1/4 cup water
1 egg
FILLING: 1 tbsp melted butter
2 tbsp C and H sugar
1/2 tsp cinnamon or to taste
Combine 1 cup flour, sugar, yeast and salt in large mixing bowl. Mix well. Heat milk, water and margarine until lukewarm. Margarine will not be melted. Add to flour mixture and beat 1 minute. Add 1 up additional flour and egg: beat 2 minutes. With spoon stir in 1 cup flour until better holds shape. Remove from bowl to floured board. Knead 5 to 8 minutes, using the remaining flour as needed. Dough should not be firm. Cover with waxed paper and towel. Let rest 20 minutes.
Punch dough down and roll into rectangles 8x15" Brush with melted butter. Sprinkle with cinnamon/sugar mixture. Roll up jelly roll fashion from narrow end. Seal end. Place in greased 2 quart loaf pan. Cover with plastic lid; refrigerate 2 to 4 hours. Remove from refrigerator, remove lid, pierce any air bubbles with oiled toothpick. let stand 20 minutes. Bake in 350 degree oven 40 to 45 minutes. Remove from pan and cool on rack. Makes 1 loaf.
1/4 cup C and H gran. sugar 1/2 cup milk
1 pkg. active dry yeast 1/4 cup (1/2 stick) butter or margarine
1/4 cup water
1 egg
FILLING: 1 tbsp melted butter
2 tbsp C and H sugar
1/2 tsp cinnamon or to taste
Combine 1 cup flour, sugar, yeast and salt in large mixing bowl. Mix well. Heat milk, water and margarine until lukewarm. Margarine will not be melted. Add to flour mixture and beat 1 minute. Add 1 up additional flour and egg: beat 2 minutes. With spoon stir in 1 cup flour until better holds shape. Remove from bowl to floured board. Knead 5 to 8 minutes, using the remaining flour as needed. Dough should not be firm. Cover with waxed paper and towel. Let rest 20 minutes.
Punch dough down and roll into rectangles 8x15" Brush with melted butter. Sprinkle with cinnamon/sugar mixture. Roll up jelly roll fashion from narrow end. Seal end. Place in greased 2 quart loaf pan. Cover with plastic lid; refrigerate 2 to 4 hours. Remove from refrigerator, remove lid, pierce any air bubbles with oiled toothpick. let stand 20 minutes. Bake in 350 degree oven 40 to 45 minutes. Remove from pan and cool on rack. Makes 1 loaf.
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