Source:

Virginia Hood

Serves/Makes:24

Ingredients

• 4-4 1/3 cup (80 ml) flour
• 1 pkg yeast
• 1 cup (225 ml) milk
• 1/3 cup (80 ml) sugar
• 1/3 cup (80 ml) butter or margarine
• 1/2 tsp (2 ml) salt
• 2 eggs
• 3 tbsp (45 ml) melted butter
• 1-1/2 cups (350 ml) sugar
• 2 tsp (10 ml) cinnamon
• 3/4 cup (175 ml) raisins
• 1 cup (225 ml) confectioners sugar
• 1/4 tsp (1 ml) vanilla
• 3 to 4 tsp (20 ml) milk or orange juice

Preparation

• In a large mixing bowl combine 1-1/2 cups (350 ml) flour and yeast, set aside.
• In saucepan, heat and stir milk, 1/3 cup (80 ml) sugar, butter and salt till mixture is warm and butter is almost melted.
• Add to flour mixture along with eggs.
• Beat with electric mixer on low for 30 seconds, scraping bowl constantly.
• Beat on high for 3 minutes.
• Using a wooden spoon, stir in as much of the remaining flour as you can.
• Let rise once.
• Punch down.
• Turn onto lightly floured surface.
• Divide in half.
• Cover and let rest for 10 minutes.
• Roll each half into a 12 x 8 inch rectangle.
• Brush with melted butter.
• In a small bowl stir 1-1/2 cups (350 ml). sugar and cinnamon, sprinkle onto dough.
• Sprinkle with raisins.
• Roll up, pinch seams to seal.
• Cut into 10 - 12 slices.
• Place slices, in single layers in two greased 9 x 12 cake pans.
• Cover and let rise till nearly dougle.
• Bake at 375 degrees (200 C.) F for 20 - 25 minutes.
• ICING: In small bowl stir confectioners sugar and vanilla.
• Stir in enough milk to make a smooth icing.
• Spread over rolls.

Comments

These take time, but are worth it. Enjoy