1 cup milk (250 mL)
1 TBL Instant Yeast
1/4 cup warm water 960mL)
3 1/2 cups all-purpose flour (525 g)
1/3 cup brown sugar (73g)
1/2 tsp salt
3 TBL butter (45 g)
2 TBL cinnamon
Pre-heat oven to 350℉/177℃.
Grease a large bowl and set aside.
Remove from heat.
Add milk, 3 TBL of sugar and 1 TBL butter to large bowl. Let cool.
Dissolve 1 TBL instant yeast in 1/4 cup warm water (about 110℉/43℃).
When the milk is lukewarm, add the yeast.
Add 1 egg (beaten), 1/2 t. salt, and 3 1/2 c. flour.
Knead until smooth, about ten minutes, add more flour if too sticky (1 TBL at a time).
Move dough to bowl and cover, letting dough rise until doubled, about an hour.
Roll into a 20"x 8" rectangle.
Brush with 2 TBL of melted butter.
Sprinkle with 1/3 cup brown sugar and 2 TBL cinnamon. Add raisins or chopped nuts if desired.
Roll it up and let rise again for 30 minutes.
Cut into thick rounds and arrange on a buttered baking sheet.
Bake for 20 to 25 minutes.