Dough
1 1/2 Cup of milk
1/2 Cup Softened butter
6 1/2 Cups Flour
2 (.25 ounce) Pkg Yeast
1/2 cup White Sugar
1 Tsp Salt
1/2 Cup Water
2 Eggs
Filling
2 Cups Brown Sugar
2 Tbs Cinnamon
1 Cup Softened Margarine
1 Cup Rasins (optional)
1) Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter, stir until melted. Let cool until lukewarm.
2) In a large mixing bowl combine 4 1/2 cups of flour, yeast, sugar and salt. Add water, egg and milk mixture. Add remaining flour 1/2 cup as a time. Make sure to stir the flour well as you add it into the mixture. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth, about 5 minutes
3) Cover the dough with a warm damp cloth and let it rest for a couple of hours till it has risen above the rim of the bowl. I have been leaving the covered bowl in my oven with the oven light on to help keep it warm to encourage the dough to rise.
4) In a small bowl mix together sugar, cinnamon and softened margarine
5) Once the dough has risen enough take half of it out of the bowl. On a floured surface roll it into an approximate 12 x 9 rectangle.
6) Spread dough with half of the margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal.
Cut into equal size rolls and place cut side up in lightly greased cookie sheets. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
(Repeat steps 5 & 6 for the remaining dough)
7) Bake in the preheated oven for 19 minutes, or until browned. Serve warm
8) You can also use muffin tins if you prefer. Once you remove the rolls from the oven be sure to remove from muffins cups when you take them out of the oven to let them cool.
Original recipe found on Allrecipes.com I have modified it to adjust to taste as well as doubled the batch.
