4 1/2 c. unsifted flour (about)
3/4 c. sugar
1 1/2 tsp. salt
2 pkgs. Fleischmann's active dry yeast
3/4 c. milk
1/2 c. water
1 c. butter
3 egg yolks (at room temperature)
2 tsp. ground cinnamon
Melted butter

Combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast. Heat milk, water and 1 cup butter to 120-130 degrees. Add to dry ingredients and beat for 2 minutes at medium speed. Add egg yolks and 1/2 cup flour. Beat on high speed for 2 minutes. Stir in more flour to make a stiff batter. Cover bowl tightly with aluminum foil. Refrigerate 4 hours.

Combine remaining 1/2 cup sugar and cinnamon until well blended.

Turn dough out onto floured board; roll into 6 ropes 18 inches long. Braid 3 ropes together; seal ends firmly. Place on greased baking sheet. Repeat with remaining 3 ropes. Brush each braid with melted butter and sprinkle cinnamon-sugar mixture. Cover; let rise until doubled, about 1 hour. Bake at 375 degrees 25 to 30 minutes. Make 2 braids.