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| 3 1/2-3 3/4 cups |
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Flour |
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| 1 |
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Egg |
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| 2 Tbs |
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Sugar |
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| 1/4 cup |
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Butter, melted |
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| 1/2 tsp |
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Salt |
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| 4 Tbs |
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Sugar |
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| 1 pkg |
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Yeast |
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| 1 tsp |
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Cinnamon |
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| 1/4 cup |
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Butter |
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| 1 cup |
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Milk |
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| 1 |
Grease a bundt pan or tube pan. Mix 1 1/2 cups flour, sugar, salt, and yeast in large bowl.
Heat milk and 1/4 c butter in 1 quart saucepan over medium-low heat, stirring frequently, until very warm (120°). Add milk mixture and egg to flour mixture. Beat on low speed until moistened; beat 3 minutes on medium speed. Stir in enough remaining flour to make dough easy to handle. |
| 2 |
Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Shape dough into 24 balls Dip each ball of dough into the melted butter, then roll in cinnamon-sugar mixture. Layer evenly in pan. Cover and let rise in warm place until double, 30 minutes or so. |
| 3 |
Heat oven to 350°. Bake until golden brown 25-30 minutes. Cool slightly and invert on plate. I decided to cover it with a powdered sugar glaze. Serve warm. |
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| Recipe Source |
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Author: Vica Brokaw |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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