1 c MILK (HOT) 1 x EGG
1 pk YEAST 3 1/2 c FLOUR
1/2 c BUTTER 1/3 c BUTTER MELTED
1/4 c SUGAR 1/2 c SUGAR
1 ts SALT 1 1/2 ts CINNAMON
COOL THE MILK TO LUKEWARM. ADD YEAST; MIX WELL AND LET STAND. MIX BUTTER,
SUGAR AND SALT TOGETHER. ADD TO YEAST MIXTURE. STIR IN ENOUGH FLOUR TO
MAKE A SOFT DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC ON A LIGHTLY FLOURED
BOARD. PLACE IN A GREASED BOWL, COVER AND LET RISE TILL DOUBLED. TURN OUT
ONTO FLOURED BOARD AND KNEAD FOR 30 SECONDS. ROLL DOUGH OUT TO 1.4 “
THICKNESS AND CUT WITH A 2″ BISCUIT CUTTER. DIP ROUNDS INTO MELTED BUTTER
THEN INTO REMAINING SUGAR – CINNAMON MIX. PLACE INTO A WELL BUTTERED RING
MOLD. BAKE AT 350 DEG F FOR 25 MINUTES OR UNTIL GOLDEN BROWN.
Yields
18 servings