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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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All the men who help on our farm can't wait for me to bake these cinnamon- and raisin-filled rolls. Whether served oven-fresh or at room temperature the next day, they always disappear. Ingredients:
3-1/4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 package (1/4 ounce) active dry yeast |
1 teaspoon grated lemon peel |
1/2 teaspoon salt |
1 cup milk |
1/4 cup shortening |
1 egg |
filling: |
1/2 cup packed brown sugar |
1/2 cup raisins |
1 teaspoon ground cinnamon |
2 tablespoons butter, softened |
vanilla glaze |
Directions:
1. In a large bowl, combine 1-1/4 cups flour, sugar, yeast, lemon peel and salt. In a saucepan, heat milk and shortening to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on high speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2-24 hours.
2. Let dough stand at room temperature for 10 minutes. On a lightly floured surface, roll dough into a 16-in. x 12-in. rectangle. Cut in half lengthwise; spread with butter. Combine the brown sugar, raisins and cinnamon; sprinkle down the center third of each rectangle. Fold one long side of dough over filling, then fold other long side of dough over, forming a 16-in. x 2-in. rectangle. Pat lightly to flatten.
3. Cut each rectangle into four 4-in. rolls. Line a baking sheet with foil and grease the foil. Place rolls, seam side down, 3 in. apart on foil. With a sharp knife, cut five strips two-thirds of the way through each roll. Separate each strip slightly, curving to form a fan shape. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pan to a wire rack to cool. Drizzle with Vanilla Glaze. Yield: 8 rolls.
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