- 1 1/2 cups whole milk
- 1/2 cup warm (100°) water
- 4 1/2 tsp instant yeast
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp salt
- 1/2 cup vegetable shortening
- 6-7 cups all-purpose flour
- 1/2 cup (1 stick) salted butter, melted
- 1/4-1/3 cup granulated sugar
- 3 Tbsp ground cinnamon
In a small saucepan over medium heat, warm milk just until small bubbles form. Remove from heat immediately. Set aside.
In a small bowl add yeast to warm water. Set aside.
Using a stand mixer with whisk attachment, add sugar, eggs, salt, and shortening and mix until ingredients are combined. Add warm milk and mix until smooth. Add 3 cups of flour and mix until smooth. Add yeast and mix again.
Change whisk attachment to dough hook. Gradually add flour, mixing as you go for 10 minutes. You may need more or less flour depending on humidity and some other factors. Watch for dough to pull away from bowl.
Place in greased bowl and cover with cloth or plastic wrap. Set the bowl in a warm place and allow to rise until double, 45-60 minutes.
Preheat oven to 350°. Line 2 baking sheets with silicon mats or parchment paper.
To make the topping, in a medium bowl, combine butter, sugar, and cinnamon. Mix until well combined. Set aside.
Lightly flour a surface and roll out dough. Roll dough to an 18″x24″ rectangle. Brush with melted butter-sugar mixture. Cut into 1″x9″ strips and tie each end into a knot.
Place bones on prepared baking pans. Let rise for 15 minutes. Bake for 15-20 minutes or until lightly golden brown.