Ingredients
1 package dry yeast
1/4 c. warm water
2 c. scalded milk
1 1/4 c. sugar
1/2 c. shortening
8 c. flour
1 1/2 Tbls. cinnamon
softened unsalted butter
Preparation
Bloom yeast in warm water 5 mins or until frothy. Pour hot milk over 1/2 c. sugar and 1/2 c. shortening, melting shortening and dissolving sugar. Cool to lukewarm.
Add 3 c. flour, yeast, and eggs to milk mixture. Beat well. Add as much of the remaining flour as necessary to create a soft dough.
Turn onto lightly floured surface, cover, and rise 10 mins. Knead for 8-10 mins. or until smooth. Place in greased bowl, turning once to grease surface of dough, cover, and rise until doubled in size, 1-2 hours.
Punch down dough and rise until doubled again, about 1 hr. Punch down and divide in half. Cover and rest 10 mins.
Mix remaining 3/4 c. sugar and cinnamon. Roll out each piece of dough to 7"x5"x1/2" Sprinkle all but 2 Tbs. sugar cinnamon mixture over dough pieces, then sprinkle 2 Tbs. water over each. Roll up dough and seal edge.
Place sealed side down in bread pans and rise until doubled again, 45 mins-1 hour.
Preheat oven to 375. Brush loaves with butter and sprinkle with reserved sugar and cinnamon. Bake 35-40 mins.
