Cinnamon Twists

1 pkg. (1/4 oz.) active dry yeast
3/4 cup  warm water (110º - 115ºF), divided use
4 - 4-1/2 cups all-purpose flour
1/4 cup each sugar; butter or margarine, softened
1-1/2 tsp. salt
1/2 cup warm milk (110º - 115º)
1 egg

Filling:

1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
4 tsp. ground cinnamon

       Heat oven to 350º F (175ºC).  In a large bowl, dissolve yeast in 1/4 cup warm water.  Add 2 cups flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for minutes.  Stir in enough remaining flour to form 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 16x12" rectangle.  Brush with butter.  Combine brown sugar and cinnamon; sprinkle over butter.  Let dough rest 6 minutes.  Cut lengthwise into 3 (16x4") strips.  Cut each strip into 16 (4x1") pieces.  Twist and place on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.  Bake 15 minutes or until golden brown.  Makes 54 Twists.