Ingredients
1 package yeast
1/4 c. warm water
2 c. milk, scalded
1/2 c. sugar
1/2 c. shortening
pinch salt
7 1/2 - 8 c. flour
2 eggs
3/4 c. sugar
1 1/2 T cinnamon
soft butter
Preparation
Bloom yeast in warm water with a pinch of sugar.
Pour milk over sugar, shortening, and salt, dissolve and cool to lukewarm. Add 3 cups of flour to mixture, then add yeast and eggs. Beat well. Add enough of the remaining flour to make a soft dough.
Turn out onto a lightly floured surface. Cover and let rise 10 minutes. Knead 8-10 minutes, until smooth. Place in lightly greased bowl, turning once to grease the surface, cover and let rise until doubled in size (1 1/2-2 hours).
Punch down and rise until doubled again, about an hour. Punch down and divide dough in half. Cover and let rest 10 minutes.
Roll each half into a 5"x7" rectangle about 1/2" thick. Mix sugar and cinnamon, reserving 2 T. Sprinkle cinnamon sugar on rectangles, then 2 T. water. Roll up dough, filling on the inside, and seal along the long edge. Place sealed edge down and let rise until doubled, 45-60 minutes.
Preheat oven to 375 F. Brush loaves with butter and sprinkle remaining 2 T. cinnamon sugar. Bake 35-40 minutes, until browned on top.
