INGREDIENTS

INSTRUCTIONS

FILLING
GLAZE
Make same dough as Buttery Dinner Rolls, through first rise.
On a lightly floured surface, roll and spread the dough to a 12 inch by 15
inch rectangle. Brush with melted butter.  Combine the sugar, cinnamon and
lemon peel; sprinkle evenly over the butter. Sprinkle with raisins.
Starting from a long side, roll up the dough tightly.  Pinch the long edge
of the dough into the roll.  Slice into 9 rolls.  Place in a greased 9 by
9-inch baking pan, cut side up.  Cover and let rise until doubled, about 45
minutes.
Bake at 350 F for 25 to 30 minutes or until golden brown.  Cool for 10
minutes.   Combine 1 Tbsp lemon juice with the confectioner's sugar, adding
only enough additional lemon juice to make a very thick glaze. Drop and
spread with a teaspoon over the rolls.
Note: I'm thinking about trying orange peel and juice instead of lemon, but
haven't done so yet.
Posted to Digest bread-bakers.v096.n052
Date: Wed, 30 Oct 1996 12:37:00 -0500
From: bob.stedfeld@pcohio.com (Bob Stedfeld)

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