INGREDIENTS

INSTRUCTIONS

Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan;
heat until butter melts. Cool to 105° to 115°.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Stir in milk mixture, 1 1/2 cups flour, and egg; beat at medium speed of an
electric mixer until smooth. Stir in remaining 3/4 cup flour.
Turn dough out onto a lightly floured surface, and knead until smooth and
elastic (about 8 minutes). Place in a well-greased bowl, turning to grease
top. Cover and let rise in a warm place (85°), free from drafts, 1 hour
(dough will not quite double in built).
Punch dough down; turn dough out onto a lightly floured surface. Roll dough
into a 12- x 8-inch rectangle; spread with 2 tablespoons butter. Combine
brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with
raisins, if desired. Roll dough jellyroll fashion, starting at long side.
Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices; place
slices, cut side down, in greased 8-inch square pan. Brush tops with 1
tablespoon melted butter. Using a fork, gently lift center of rolls to form
a peak.
Cover and let rise in a warm place, free from drafts, about 40 minutes
(rolls will not double in bulk). Bake at 350°F for 35 minutes. Combine
powdered sugar and 2 tablespoons milk, stirring well. Drizzle over warm
rolls.
Yield: 1 dozen.
Blueberry Cinnamon Rolls: Sprinkle with 1/2 cup fresh or frozen blueberries
instead of raisins.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998

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