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Prep Time: 1440 Minutes Cook Time: 1 Minutes |
Ready In: 1441 Minutes Servings: 8 |
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This was taken from my dad's old Betty Crocker recipe card library. Ingredients:
1 (1/4 ounce) package active dry yeast |
1/4 cup water (105-115 degrees) |
4 cups flour |
1/4 cup sugar |
1 teaspoon salt |
1 cup butter or 1 cup margarine, softened |
3 egg yolks, beaten |
1 cup lukewarm milk (scalded then cooled) |
2 tablespoons butter or 2 tablespoons margarine, melted |
1/2 cup sugar |
1 1/2 teaspoons cinnamon |
1 1/2 cups confectioners' sugar |
2 tablespoons butter, softened |
1 1/2 teaspoons vanilla |
1 -2 tablespoon water |
Directions:
1. Dissolve yeast in warm water.
2. In large mixing bowl, combine flour, 1/4 cup sugar, and salt.
3. Cut in 1 cup butter until mixture looks like meal.
4. Mix in yeast, egg yolks and milk until dough is smooth.
5. Cover; refrigerate at least 8 hours or overnight.
6. Grease 2 loaf pans (9x5x3 ).
7. Turn half of dough into well floured board.
8. Roll into rectangle, 13x8 .
9. Brush with melted butter.
10. Mix 1/2 cup sugar and cinnamon, sprinkle half of mixture over dough.
11. Roll up, beginning at narrow side.
12. Pinch edge of dough into roll to seal.
13. Place seam side down in pan.
14. Repeat with remaining dough.
15. Cover; let rise in warm place (85°F) for 2 hours. (Dough will not double)
16. Heat oven to 375°F.
17. Bake for approx 1 hour.
18. If necessary, cover loaves during last 20 minutes to prevent excessive browning.
19. Remove from pans and drizzle with Glaze, cool before slicing.
20. -Glaze-.
21. Mix ingredients until smooth.
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