Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in milk, 1/3 c sugar, 1/3 c butter (softened), salt, egg, and 2c flour. Beat until smooth. Add enough extra flour to make dough easy to handle.
2
Turn on to lightly floured surface. Knead until smooth and elastic, about 5 minutes.
3
Place in greased 2 1/2 quart bowl, greased side up. Cover and let rise in warm place until doubled. About 1 1/2 hours. (Dough is ready if indentation remains when touched.) option: cover and refrigerate up to 3 days after kneading
4
punch down dough.
5
Butterscotch: Heat 1/4 c butter until melted; stir in 1/2 c brown sugar and 2 Tbsp corn syrup. Spread in greased square 9 x 9 pan.
6
Flatten dough with hands or rolling pin into rectangle 15 x 9 on lightly floured surface.
7
Spread with 2 Tbsp butter (softened). Mix 1/4 c sugar and 2tsp cinnamon. Spread evenly on dough.
8
Roll tightly beginning at 15" side. Pinch edge of dough into roll to seal well. Stretch roll to make even.
9
Cut into nine slices. Place slightly apart in square pan (on top of brown sugar mix)
10
let rise until doubled. About 40 minutes
11
Heat oven to 375°. Bake until golden brown. 25-30 minutes
12
make glaze: mix 1 c powdered sugar, 1 Tblsp milk and 1/2 tsp vanilla until smooth.
13
Immediately after pulling out of oven, invert pan (upside down) on heatproof serving plate, KEEPING pan on top for 1 minute.