1 cup milk
1/2 cup sugar
1 tsp. salt
1/2 cup (1 stick) butter
1/4 cup warm water
1 pkg. dry yeast (or equivalent)
1 egg
4 cups all-purpose flour

Scald milk; stir in sugar, salt and butter so that the sugar is dissolved and the butter melts. Cool to lukewarm.

Dissolve the yeast in 1/4 cup of water and add to the milk mixture. Add 1/2 of the flour and the egg and beat by hand until smooth. Add the rest of the flour which makes a fairly stiff batter. Cover tightly and cool for 3 hours.

Using 1/2 of the dough, knead it several times and roll to an oval shape. Spread the top with softened butter (you choose amount) and sprinkle a mixture of cinnamon and sugar on top of the butter. Roll up jelly roll style and cut into 1/2-inch slices. Place in a greased pan and allow to rise for an hour or so. (At this point, they may be cooked or placed in the refrigerator until needed.) Place rolls into a cold oven when ready to be baked.

Preheat oven to 350°F and cook until lightly browned (about 30 minutes). Top with a simple powdered sugar icing.

Note: Because this dough contains an egg, use the dough within 3 days.