4 t active dry yeast
½ c warm water
2 c milk, scalded and cooled to lukewarm
3 T of melted butter, slightly cooled
½ c sugar
2 qts all purpose flour (7-8 c)
2 whole eggs
2 t salt
Cinnamon butter:
½ c butter, softened
⅓ c powdered sugar
1 tsp cinnamon
½ t honey
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.
Combine yeast mixture, milk, ½ c sugar and enough flour to make a medium batter (about the consistency of pancake batter).
Beat thoroughly.
Add melted butter, eggs, and salt. Beat well.
Add enough flour to form a soft dough.
Sprinkle a small amount of flour onto counter and let dough rest.
Meanwhile, grease a large bowl.
Knead dough until smooth and satiny and put in greased bowl; turn over to grease top.
Cover and let rise in a warm place until double in bulk.
Punch down.
Turn out onto a floured board.
Divide into portions for shaping; let rest 10 mins.
Shape dough into desired forms.
Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 10-15 mins or until golden brown.
Baste immediately with butter.
Cinnamon Butter:
Mix all ingredients for butter.
Whip with beaters until light and fluffy!
Yield: 5-6 dozen. Serve with cinnamon honey butter.