2 pkgs. active dry yeast
1/4 c. warm water
3/4 c. butter, softened
Sugar
1/2 tsp. salt
3/4 c. milk, scalded
3 1/2 c. all-purpose flour (approx. measure)
2 tsp. cinnamon

Sprinkle yeast on water and let stand a few minutes; stir until dissolved. Put 1/2 cup butter, 1/3 cup sugar and the salt in a large bowl. Add milk and let stand until lukewarm. Stir in yeast. Add 1 egg and 1 3/4 cups flour; beat until smooth. Add more flour to make a dough firm enough to knead. Turn out on lightly floured board and knead until smooth and satiny, about 5 minutes. Roll to a rectangle about 24x10 inches. Spread with remaining butter. Sprinkle with 1/4 cup sugar and the cinnamon. Roll up lengthwise and cut in 24 slices 1 inch wide. Lay flat in paper baking cups. Let rise in warm place until doubled in bulk. Brush with remaining egg, beaten. Bake in 400 degree oven for 8-10 minutes, or until well browned. Makes 2 dozen.

NOTE: These buns freeze well.