Heat the milk in a small saucepan until it bubbles, then remove
from heat. Mix in butter; stir until melted. Let cool until
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar,
and salt; mix well. Add water, egg and the milk mixture; beat
well. Add the remaining flour, 1/2 cup at a time, stirring well
after each addition. When the dough has just pulled together,
turn it out onto a lightly floured surface and knead until
smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes.
Meanwhile, in a small bowl, mix together brown sugar,
cinnamon and softened butter.
Roll out dough into a 12x9 inch rectangle. Spread dough with
butter/sugar mixture. Sprinkle with raisins if desired. Roll up
dough and pinch seam to seal. Cut into 12 equal size rolls
and place cup side up in 12 lightly greased muffin cups.
Cover and let rise until doubled, about 30 minutes. Preheat
oven to 375º
Bake in the preheated oven for 20 minutes or until browned.
Remove from muffin cups to cool. Serve Warm.