Cinnamon Twists

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°), divided
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons salt
1/2 cup warm milk (110° to 115°)
1/4 cup butter, softened
1 egg

Filling
1/4 cup butter, melted
1/2 cup packed brown sugar
4 teaspoons ground cinnamon

In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Roll into a 16-in. x 12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in.x strips.

Cut each strip into sixteen 4-in. x 1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 15 minutes or until golden brown. Makes 4 dozen.