Ingredients

Two 1 1/4 ounce envelopes active dry yeast
1/2 tsp. sugar
1/2 C. warm water (105 to 115)
1 C. butter or margarine; melted and divided
3/4 C. water
1/2 C. sugar
1/4 C. instant potato granules
2 Tbsp. instant nonfat dry milk powder
1/2 tsp. salt
2 large eggs
3 C. all-purpose flour
1 C. brown sugar; firmly packed
1 tsp. ground cinnamon

Cooking Instructions

Combine yeast, 1/2 tsp. sugar, and warm water in a large bowl; let stand 5 minutes. Add 1/2 C. melted butter, 3/4 C. water, and next 5 ingredients. Add 1 C. flour; beat at low speed with an electric mixer 2 minutes. Stir in remaining 2 C. flour to make a soft dough. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and spread in a lightly greased 15 x 10 inch x 1 inch jellyroll pan. Cover and let rise in a warm place for 30 minutes. Make shallow indentations in dough at 1 inch intervals, using the handle of a wooden spoon. Drizzle with remaining 1/2 C. butter. Combine brown sugar and cinnamon; sprinkle over dough. Bake at 375 for 12 to 15 minutes. Cut into squares.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)