1 (.25-ounce) package active dry yeast
or 2 1/4 teaspoons active dry yeast
1 cup warm water
1 cup milk
1/2 cup (1 stick) butter
1/3 cup granulated sugar
1/2 teaspoon salt
2 large eggs, beaten
6 cups bread flour (more or less)
Melted butter Sugar Filling:
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon Crumbs:
2 cups all-purpose flour
Scant 3/4 cup granulated sugar
3/4 cup(1 1/2 sticks) butter
1 tablespoon ground cinnamon
Pinch of salt
1/4 teaspoon vanilla extract
Powdered sugar for sprinkling
Sprinkle yeast over warm water; set aside.
In saucepan, heat 1 cup milk to scalding;
pour it into mixing bowl.
Add butter, sugar and salt. Let cool to
lukewarm.
Stir in dissolved yeast and eggs.
Beat in 2 cups flour, then gradually stir
in more flour - enough to make soft dough.
On floured surface, turn out dough and
knead until smooth and satiny.
Place dough in large buttered bowl; cover.
Let stand in warm place until doubled in size, about an hour.
For sugar filling in a separate bowl mix
together sugar, brown sugar and cinnamon; set aside.
To make the crumbs, combine 2 cups sifted
flour, sugar, butter and cinnamon. Add a pinch of salt and drop
of vanilla. Mix at low speed with electric mixer until little
crumbs are formed.
When dough has doubled, roll out on floured
board to make rectangle about 18 x 26-inches. Paint top of dough
with melted butter and sprinkle with sugar filling.
Then roll up as for jelly roll and cut
into 1-inch-wide pieces. Place these, touching each other, on
a greased pan about 12 x 16-inches or use an 11 x 13-inch roasting
pan.
Paint tops of each slice with melted butter
and sprinkle with crumbs.
Cover with damp cloth and let rise until
doubled in size, about 40 minutes.
Bake in preheated 400*F (205*C) oven for
15 to 20 minutes.
When buns have cooled, sprinkle with powdered
sugar.
Make about 24 buns.
Note:
These can be frozen, but omit the powdered sugar and put it on
after thawing.
