4 c. unsifted flour
1 tsp. salt
1/4 c. sugar
1 c. soft butter (1/2 lb.)
1 pkg. dry yeast
1/4 c. very warm water
3 egg yolks, beaten
1 c. lukewarm milk, scalded then cooled

Add flour, salt and sugar to large bowl. Cut in butter with pastry blender or two knives, until mixture looks like meal. Dissolve yeast in very warm water. Add to flour mixture with egg yolks and cooled milk. Beat well. Chill in refrigerator overnight. Grease well about 24 medium muffin cups. Roll 1/2 of chilled dough into rectangle, 12 x 10 inches.

Brush with melted butter, sprinkle with mixture of 1/4 cup sugar and 3/4 teaspoon cinnamon. Beginning at wide side, roll as for jelly roll. Cut roll in 1 inch slices. Place in muffin cups (or baking sheet). Roll and cut other 1/2 of dough same way. Cover; let rise in slightly warm place about 1 hour. Dough rises slightly, looks light. Bake at 275 degrees for 20-25 minutes.