4 c. flour
1 tsp. salt
1/4 c. sugar
1 c. soft butter
1 pkg. dry yeast (I use quick-rise)
1/4 c. warm (110 to 115 degrees) water
3 egg yolks, beaten
1 c. lukewarm milk, scalded, then cooled

Blend salt and sugar in large bowl. Cut butter with pastry blender until mixture looks like meal. Dissolve yeast in warm water. Add to flour mixture along with egg yolks and cooled milk. Chill in refrigerator overnight.

Grease well 2 loaf pans, 9x5x3 inches. Roll half recipe of dough into a rectangle about 8x13 inches. Brush with melted butter. Sprinkle with mixture of 1/4 cup sugar and 3/4 teaspoon cinnamon.

Beginning at narrow end, roll up as for jelly roll. Roll other half the same way. Place in pan, cover and let rise about 2 hours in warm place, 85 degrees. Bake at 375 degrees for 1 hour. Frost, if desired.