Scald milk. Stir in sugar and butter until melted. Cool to lukewarm (tip: be patient and make sure to cool it or you’ll kill the yeast and/or cook the eggs, neither are good).

Put water in a large bowl, sprinkle yeast on top. Add milk and mix.

Beat 2 eggs and mix in.

Add salt and 2 cups of flour.

Beat until smooth. Stir in remaining flour one cup at a time.

When it begins to form a ball, put it onto a floured surface and knead for 10 minutes.

Place in a greased bowl, turn over once like so.

Cover with a wet towel. Rest 1-1/2 hours until doubled in size.

Punch down and roll into a 14″ x 18″ rectangle and brush with melted butter.

Mix sugar and cinnamon and sprinkle. Add nuts or raisins (optional).

Roll up from one end, bend into a circle and tuck ends together best you can.

Snip every inch 2/3 the way and twist open.

Lay a towel on top and allow to double in size. We usually let it go overnight but if you live in a warmer climate that may be too long.