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Ingredients[]

Directions[]

  1. Dissolve yeast in warm water in a large mixing bowl; let yeast mixture stand 5 minutes.
  2. Add 3/4 cup Sugar, melted butter, 2 beaten eggs, and 1/2 teaspoon salt to yeast mixture, and beat at medium speed of an electric mixer until ingredients are well blended.
  3. Gradually add 3 1/2 cups flour, beating until mixture is smooth.
  4. (Dough will be sticky.) Place dough in a well-greased bowl, turning to grease top.
  5. Cover and let rise in a warm place (85'), free from drafts, 1 1/2 hours or until doubled in bulk.
  6. Punch dough down; turn out onto a lightly floured surface, and knead until dough. is smooth and elastic (2 to 3 minutes).
  7. Shape dough into 18 balls, and place 2 inches apart on greased baking sheets.
  8. Flatten each ball slightly.
  9. Combine 1 cup Sugar, 1 cup flour, ground cinnamon, and 1/8 teaspoon salt in a medium mixing bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal.
  10. Stir in egg yolk. Shape mixture into 18 balls; roll each ball to a 3-inch circle on a lightly floured surface.
  11. Using a metal spatula, place one circle on top of each roll.
  12. (Circles should completely cover the top of each roll.)
  13. Score through topping and halfway through roll with a sharp knife, forming a swirl or a crisscross design.
  14. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
  15. Bake at 400f for 10 minutes or until lightly browned.
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