| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Bread, Breakfast | 12 | Servings | |
INGREDIENTS
| 1/3 | c | Sugar |
| 1/2 | ts | Ground cinnamon |
| 2 1/2 | c | All-purpose flour; unsifted |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1/3 | c | Butter |
| 1 | c | Milk |
| 1/3 | c | Raisins; seedless |
| 4 | c | Water |
| 1/4 | c | Sugar |
INSTRUCTIONS
SUGAR GLAZE 1. Heat oven to 400F. Lightly grease large baking sheet. In small bowl, conbine 1 tbs. sugar and the cinnamon; set aside. In large bowl, combine flour, remaining sugar, the baking powder, and salt. Melt 1 tablespoon butter; set aside. With pastry blender or 2 knives, cut remaining butter into flour mixture until mixture resembles coarse crumbs. 2. Add milk and mix just until dry ingredients are moistened and a stiff dough forms, being careful not to overmix. 3. Between floured sheets of waxed paper, roll out dough to a 12- by 8-inch rectangle. Brush dough with melted butter; sprinkle with raisins and cinnamon-sugar mixture. 4. Using waxed paper for support, roll up dough to form a 12-inch roll. With knife, cut roll crosswise into twelve 1-inch buns. Place buns on greased baking sheet. 5. Bake busn 20 to 25 minutes or until golden brown. Meanwhile, make Sugar Glaze. When busn are removed from oven, bursh immediately with glaze. Coll buns on wire rack before serving. Sugar Glaze: In 1-quart saucepan, heat water and sugar to boiling. Cook, stirring 1 minute. Remove from heat and set aside until ready to use. Recipe by: Country Living Posted to recipelu-digest by Nesb2@aol.com on Feb 8, 1998
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