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.
 
 
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