- ¼ c. butter
- 1 tsp salt
- ¼ c. sugar
- ¼ c. warm water
- 1 c. milk, scalded and cooled to lukewarm
- 1 package yeast (instant or regular)
- 1 egg, slightly beaten
- 4 c. flour, sift before measuring
- softened butter
Place butter, salt, sugar in a bowl. Add milk, stir. Soften yeast in warm water. Add yeast and beaten egg to milk mixture. Stir in 3 ½ c. flour, 1 cup at a time, beating vigorously. Scrape dough from sides of bowl and brush top of dough with softened butter. Cover and let rise 2 hours and until almost doubled. Knead lightly on a well floured board, adding flour until dough is no longer sticky.
- ½ c. softened butter
- 1 c. brown sugar
- 1 tbsp. cinnamon
Roll out the dough on a floured board to a 9 x 12 inch rectangle. Spread butter on the dough. Mix cinnamon, sugar, raisins. Sprinkle on top. Roll out from the 12 inch side (so you end up with a longer roll) and then slice into roughly 1 ½ inch slices. Put on greased baking sheet. Let rise 45 mins. Bake at 375º for 20 to 25 mins.