Ingredients
1 package (1/4 ounce) active dry yeast3/4 cup warm water (110° to 115°), divided4 to 4-1/2 cups all-purpose flour1/4 cup sugar1-1/2 teaspoons salt1/2 cup warm 2% milk (110° to 115°)1/4 cup butter, softened1 large egg, room temperatureFILLING:1/4 cup butter, melted1/2 cup packed brown sugar4 teaspoons ground cinnamon
Preparation
In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining 1/2 cup water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 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 dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350° 15 minutes or until golden.
