4 to 4 1/2 cups all-purpose flour
1 packet active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1 tsp salt
2 large eggs
In a large mixer bowl combine 2 cups of the flour with the yeast. Heat the milk, sugar, butter, and salt just until warm - 115 to 120 degrees, stirring constantly. Add to the flour mixture. Add eggs.
Beat at lowest speed of mixer for about 30 seconds. Beat at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon.
On a floured surface, knead in enough flour to make a moderately stiff dough that is smooth and elastic. (About 6 to 8 minutes time) Shape dough into a ball and place in a greased bowl. Turn once to coat the top. Cover and let rise in a warm place until double in bulk (about 1 hour). Punch down the dough, divide in half, cover and let rest 10 minutes.
Filling:
3 tbsp butter
1/2 cup sugar
2 tsp ground cinnamon
3/4 cup raisins
Roll 1 one of the dough balls into a 12 x 8-inch rectangle. Melt butter and spread half over the dough. Combine the sugar and cinnamon. Sprinkle half over the dough. Sprinkle half the raisins over the cinnamon sugar mixture. Roll up from a long side. Seal well and cut into 12 even slices.
Place the slices on a greased 9-inch round cake pan. Repeat the process with the remaining dough and filling. Cover pans and let rise until almost double (about 30 minutes).
Bake rolls in a 375 degree oven for 20 to 25 minutes. Cool slightly, remove from pans and drizzle with the icing.
Icing:
1 cup sifted powdered sugar
1/4 tsp vanilla
milk
Combine the powdered sugar, vanilla, and enough milk to make icing the consistency for drizzle.
1 cup milk
1/3 cup sugar
1/3 cup butter
1 tsp salt
2 large eggs
In a large mixer bowl combine 2 cups of the flour with the yeast. Heat the milk, sugar, butter, and salt just until warm - 115 to 120 degrees, stirring constantly. Add to the flour mixture. Add eggs.
Beat at lowest speed of mixer for about 30 seconds. Beat at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon.
On a floured surface, knead in enough flour to make a moderately stiff dough that is smooth and elastic. (About 6 to 8 minutes time) Shape dough into a ball and place in a greased bowl. Turn once to coat the top. Cover and let rise in a warm place until double in bulk (about 1 hour). Punch down the dough, divide in half, cover and let rest 10 minutes.
Filling:
3 tbsp butter
1/2 cup sugar
2 tsp ground cinnamon
3/4 cup raisins
Roll 1 one of the dough balls into a 12 x 8-inch rectangle. Melt butter and spread half over the dough. Combine the sugar and cinnamon. Sprinkle half over the dough. Sprinkle half the raisins over the cinnamon sugar mixture. Roll up from a long side. Seal well and cut into 12 even slices.
Place the slices on a greased 9-inch round cake pan. Repeat the process with the remaining dough and filling. Cover pans and let rise until almost double (about 30 minutes).
Bake rolls in a 375 degree oven for 20 to 25 minutes. Cool slightly, remove from pans and drizzle with the icing.
Icing:
1 cup sifted powdered sugar
1/4 tsp vanilla
milk
Combine the powdered sugar, vanilla, and enough milk to make icing the consistency for drizzle.
file photo
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