CINNAMON TWISTS

Ingredients

(1/4-ounce) package active dry yeast
3/4 cup warm water (110-115 degrees), 4 to 4 1/2 cups plain flour
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup warm milk (110-115 degrees)
1/4 cup butter or margarine, softened
1 egg
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
4 teaspoons cinnamon

Preparation

In a large mixing bowl, dissolve yeast in 1/4 cup of the warm water. Add 2 cups flour along with sugar, salt, milk, softened butter, egg and remaining 1/2 cup water. Beat at medium speed of electric mixer for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured board and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. On a lightly floured surface, roll dough into a 16- x 12-inch rectangle. Brush with melted butter. Combine brown sugar and cinnamon and sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16- by 4- inch strips. Cut each strip crosswise into 16 4- x 1-inch pieces. Twist each piece and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 15 minutes, or until golden. Makes 4 dozen.