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1
Scald milk.
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2
Stir in margarine, the 6 Tbsp sugar and salt.
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3
Cool to lukewarm.
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4
Dissolve the 1 tsp sugar in water.
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5
Sprinkle yeast over water mixture.
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6
Let stand in warm place for 10 minutes.
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7
Stir.
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8
In large mixing bowl, combine lukewarm milk mixture and eggs.
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9
Stir in dissolved yeast.
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10
Add 4-5 cups of the flour and beat well for 10 minutes.
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11
With wooden spoon, gradually add enough of the remaining flour to make a soft dough.
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12
Turn out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed (This is a soft dough).
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13
Place in well greased bowl and roll dough over to grease the top.
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14
Cover with damp cloth and let rise in a warm place until dough doubles in size, about one hour.
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15
Punch down and turn out on lightly floured surface.
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16
Divide dough in half.
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17
To fill, roll out each piece of dough into 9 x 18 inch rectangle.
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18
Spread 1/4 cup of margarine evenly onto each rectangle.
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19
Combine sugar and cinnamon.
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20
Sprinkle onto the rectangles.
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21
Roll dough up like a jelly roll, starting from the long side.
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22
Cut into 2 inch slices.
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23
Place remaining 1/4 cup of melted margarine in bottom of 16.5 x 11.5 x 2.5 inches.
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24
Arrange slices in pan and cover loosely with greased wax paper.
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25
Preheat oven to 350F after 45 minutes of proofing.
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26
Let rise in pan until doubled in size, about 45 to 60 minutes.
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27
Bake at 350 F for 35 to 40 minutes (REMOVE WAX BEFORE BAKING.
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28
Remove from oven and immediately invert onto a serving tray.
