Cinnamon Rolls (Twelve rolls)

Ingredients

• 2 tablespoons Granulated sugar
• 1/2 teaspoon Salt
• 1 cup Milk (Originally scalded milk.)
• 1 packet Active dry yeast (Originally yeast cake.)
• 1/4 cup Water (Lukewarm water.)
• 1 1/2 cups All-purpose flour
• 3 tablespoons Butter (Melted.)
• 4 tablespoons Granulated sugar
• 1/4 cup Butter (Melted.)
• 1/2 cup Granulated sugar
• 1 tablespoon Ground cinnamon (Quantity estimated (not specified in original recipe))
• 1 cup All-purpose flour (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a large bowl, combine the sugar, salt, and scalded milk. Let the mixture cool until lukewarm. In a small bowl, dissolve the yeast in the lukewarm water. Add the yeast mixture to the milk mixture. Add 1 1/2 cups of flour and mix well. Cover the bowl and let it rise in a warm place until doubled in bulk, about 1 hour.
2. 2Once the dough has doubled in size, add the melted butter and 4 tablespoons of sugar. Add more flour, enough to make the dough manageable to knead. Knead the dough on a lightly floured surface. Roll the dough into a sheet about 1/2 inch thick. Spread with the melted butter, 1/2 cup sugar, and cinnamon. Roll up the dough like a jelly roll. Cut into slices about 3/4 inch thick. Place the slices in a greased baking pan, leaving about an inch of space between each roll. Let rise again for about 15 minutes.
3. 3Preheat oven to 375°F (190°C). Bake for 25 minutes, or until golden brown.