Directions: |
Directions:Combine first four ingredients in a saucepan over medium heat until butter is melted (don't let it come to a boil). Remove from the burner and let cool till the temperature gets below 100º.
In a mixing bowl, combine water, yeast, and pinch of sugar. Stir until it dissolves and gets foamy.
Once milk mixture is cooled, add it to yeast mixture, stirring till incorporated. Add one egg to mixture and 2 cups of all purpose flour adding a cup at a time. Then add the last 2 cups of flour (1/2 cup at a time) - you may not need all the flour, you don't want the dough to be tough.
Grease large mixing bowl and add dough. Spray Pam (or other cooking spray) on top of dough till covered. Take dish towel and wet with hot water, wring excess water out and place over top of bowl. Place bowl in draft-free area (normally the oven that has been set at the lowest possible setting for no more then 5 minutes works best). Let sit until doubled (about 1 -1/2 hours).
Punch down and roll out on a floured surface with rolling pin.
Mix together sugar and cinnamon.
Melt 1/2 stick of butter in microwave. Using a pastry brush spread the butter over the dough evenly. Sprinkle the cinnamon and sugar mixture over the buttered dough. Sprinkle 1/2 cup of raisins (or more) over the dough.
Roll the dough up sealing the ends by pinching the dough together. Take a piece of thread (or fishing wire) about 6 inches long and go under the dough cutting with the thread into desired size.
Lay on a parchment covered jelly roll pan placing rolls about two inches or so apart. Once all the rolls are in the pan, wet the same dish towel with warm water again and lay on top of the rolls. put the pain in the oven until rolls are doubled in size.
Preheat oven to 350ºF, once the oven is set, put the pain in and set timer for 10-20 minutes or until golden on the edges.
Icing
Mix powdered sugar, butter, and milk in medium mixing bowl and Ice the rolls while they are still warm. Let rolls sit until cool. |
This recipe for Grandma Daniels Rich Sweet Dough for Cinnamon Rolls is from