3 c. all-purpose flour (or may use) 1 1/2 c. all-purpose flour 1 1/2 c. whole wheat flour
1/4 c. sugar
1/2 c. butter
1/2 c. lukewarm water
1 pkg. dry yeast
1 egg, well beaten with 1/2 c. milk
1 tsp. salt

Sift dry ingredients together; add butter softened to room temperature and cut into the dry ingredients with a pastry blender or fingers to the consistency of meal.

Dissolve the yeast in lukewarm water. Add to the dry mixture along with egg- milk mixture and mix well with spoon or hands. Cover bowl and let stand in refrigerator at least 3 or 4 hours before using. Best if left overnight.

Roll out on a lightly floured board or cloth to a rectangle shape. Brush or spread with softened butter, sprinkle with cinnamon and sugar mixture. Roll up longwise and cut into 1 inch slices. Place in greased muffin tins and let rise until double in bulk. Bake in hot oven 400 degrees about 15 minutes until golden brown. If desired, frost with powdered sugar icing.