Cinnamon Buns

Scald two cups of milk, turn into a bowl and add two tablespoonfuls of butter and two cups of granulated sugar, stir until the butter is melted and the sugar dissolved. Add half a yeast cake that has been dissolved in half a cup of lukewarm water and one teaspoonful of salt. Beat two eggs light without separating, add to the batter with one and a half cups of flour or only enough to make a thin batter. Beat until smooth. Do this about 10 o’clock at night. In the morning add sufficient flour to make a soft dough and mold until light and smooth. Too much flour must not be added, for the dough should be much more sticky than bread dough. Let it stand until double its bulk, then roll in a large thin sheet, spread thickly with butter and sprinkle with one cup of granulated sugar, two tablespoonfuls of cinnamon, one cup of currants. Roll the sheet tightly and then cut into buns. Grease the baking pan, put the buns on end, filling the pans closely. Let stand in a warm place till very light and bake in a moderately quick oven 30 minutes. When done turn out of the pans, so that the melted sugar may run over them.