Dissolve yeast in one-fourth cup warm water, add one cup scalded milk and one and a half cups flour, mix batter and set in a warm place to rise. When batter is light, add one-fourth cup sugar, one-fourth cup butter, two beaten egg yolks, and one teaspoon salt, and then enough flour to form dough. Work together and knead until smooth and elastic.
Cover closely and set in warm place to rise to double in bulk; turn onto floured board, roll out in a sheet, spread with four tablespoons soft or melted butter, sprinkle with a little sugar and cinnamon and roll up as a jelly roll. Cut into sections an inch more more in thickness. Put two or three tablespoons butter in baking pan and distribute over the about three-fourths of a cup of brown sugar. Lay the rolls in the pan and bake in moderate oven (around 360º F) until done. When you take them out of the oven, turn them out onto cloth to cool. The bottoms will be glazed with the brown sugar.