4 pkg. yeast

Mix in 1 c. lukewarm water and let stand

8 to 10 sm. eggs, beaten and set aside

Mix together the following until dissolved:

2 c. sugar
4 sticks butter
8 level tsp. salt
4 c. boiling water
4 c. canned milk
Flour (about 10 lb.) added a little at a time

CINNAMON MIXTURE:

3 c. sugar
6 tbsp. cinnamon

Blend together thoroughly.

This recipe makes about 22 loaves. I use throw-away bread pans, which can be used again. In large pot, mix half the flour with eggs. Add more flour. Mix in the yeast. Keep batter smooth Add the rest of the ingredients. Add flour a little at a time. Knead and place in a greased pot. Cover with a towel. Let rise in a warm but not hot place for about two hours. Punch down. Make into about 22 smooth balls the size of a small grapefruit. Cover with a towel. Let set for ten minutes. Roll into about 5 x 10 inch strips and cover with cinnamon mixture. Roll up tightly. Punch down ends, fold them under. Place in greased bread pans. Let rise about two hours. Bake at 350 degrees for about twenty minutes, until brown. Butter tops of bread. When cool, cover with towels. It may be frozen.