Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1/2 cup warm 2% milk (110° to 115°)1/2 cup butter, softened1/2 cup sugar2 eggs, lightly beaten1 teaspoon salt4-1/2 to 5 cups all-purpose flourTOPPING:2 cups sugar2 tablespoons ground cinnamon3/4 cup butter, melted
Preparation
In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough.
Turn onto a floured surface; 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 1-1/2 hours.
Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 12-14 minutes or until golden brown.
