Directions: |
Directions:Mix thoroughly in large bowl:
1 3/4 cups white flour
1/2 cup sugar
1 1/2 teaspoons salt
2 envelopes active dry yeast
Combine and heat until very warm (120 to 130 degrees: butter does not have to melt.):
1 cup milk
2/3 cup water
1/4 cup (one-half cube) butter
Gradually add liquid ingredients to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add:
2 eggs
1/2 cup flour
Beat at high speed 2 minutes, scraping bowl occasionally. Stir in:
enough additional flour to make a stiff dough
Turn out onto a lightly-floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll out each half into a 12-inch square. Brush lightly with melted butter.
Combine:
3/4 cup sugar
2 teaspoons cinnamon
Sprinkle center third of each square with 2 tablespoons of the sugar mixture. Fold the outside thirds over the center third.
Cut into strips about 1-inch wide. Take hold of each end of strip and twist tightly in opposite directions. Seal ends firmly. Arrange in 2 greased 9-inch square pans. Cover loosely with waxed paper brushed with oil. Top with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Bake at 375 degrees about 30 minutes or until golden brown. Remove from pans and cool on wire racks. You may frost this with powdered sugar icing if you like. You can shape the basic dough any way you wish--rolls, loaf, etc. |
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