Prep Time: 40 min.
Baking Time: 30 to 35 min.
Total Time: 3 hrs. 20min.
3 1/2 - to 4 - cups all-purpose
1/3 - cup granulated
1 - teaspoon
2 - packages
regular or fast-acting dry
yeast (4 1/2 teaspoons)
1 - cup
1/4 - cup
margarine (1/2 stick), room temperature
1 - large
Cooking spray to grease bowl and pan
1/2 - cup granulated sugar
2 - teaspoons ground
1/4 - cup butter or margarine (1/2 stick), room
1/2 - cup
raisins, if desired
1/4 - cup finely
chopped nuts, if desired
In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar,
the salt and yeast with a wooden spoon until well mixed.
2) In a
1-quart saucepan, heat the milk over medium heat until very warm and
an instant-read thermometer reads 120°F to 130°F.
3) Add the
warm milk, 1/4 cup butter and egg to the flour mixture.
with an electric mixer on low speed 1 minute, stopping frequently to
scrape batter from side and bottom of bowl with a rubber spatula,
until flour mixture is moistened. Beat on medium speed 1 minute,
stopping frequently to scrape bowl.
5) With a wooden spoon, stir
in enough of the remaining flour, about 1/2 cup at a time, until
dough is soft, leaves side of bowl and is easy to handle (dough may
be slightly sticky).
6) Sprinkle flour lightly on a countertop
or large cutting board. Place dough on floured surface.
by folding dough toward you, then with the heels of your hands,
pushing dough away from you with a short rocking motion. Move dough
a quarter turn and repeat.
8) Continue kneading about 5 minutes,
sprinkling surface with more flour if dough starts to stick, until
dough is smooth and springy.
9) Spray a large bowl with the
cooking spray. Place dough in bowl, turning dough to grease all
sides. Cover bowl loosely with plastic wrap; let rise in a warm
place about 1 hour 30 minutes or until dough has doubled in size.
Dough is ready if an indentation remains when you press your
fingertips about 1/2 inch into the dough.
10) In a small bowl,
mix 1/2 sugar and the cinnamon; set aside. Spray the bottom and
sides of a 13x9-inch pan with the cooking spray. Sprinkle flour
lightly on a countertop or large cutting board. Gently push your
fist into the dough to deflate it. Pull the dough away from the side
of the bowl, and place it on the floured surface.
11) Using your
hands or a rolling pin, flatten dough into a 15x10-inch rectangle.
Spread 1/4 cup butter over dough to within 1/2 inch of edges.
Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at
a 15-inch side, roll dough up tightly. Pinch edge of dough into the
roll to seal edge.
12) Stretch and shape roll until even and is
15 inches long. Using a sharp serrated knife or length of dental
floss, cut roll into 15 (1-inch) slices. Place slices slightly apart
in the pan. Cover pan loosely with plastic wrap; let rise in a warm
place about 30 minutes or until dough has doubled in size. Remove
Preheat the oven to 350°F. Move the oven rack to
the middle position of the oven.
13) Bake 30 to 35 minutes or
until golden brown. Immediately remove rolls from pan; place right
side up on a cooling rack. Cool 5 minutes.
14) In a small bowl,
stir glaze ingredients until smooth, adding enough milk so glaze is
thin enough to drizzle. Over the warm rolls, drizzle glaze from the
tip of a tableware teaspoon, moving the spoon back and forth to make
thin lines of glaze. Serve warm.
Alan’s Kitchen Tips
placing slices in pan, cover tightly with plastic wrap or foil and
refrigerate 4 to 24 hours. Before baking, remove from refrigerator
and remove plastic wrap or foil and cover loosely with plastic wrap. Let rise in a warm place about 2 hours or until dough has doubled in
size. If some rising has occurred in the refrigerator, rising time
may be less than 2 hours. Bake as directed.
Place a piece of
dental floss under the roll, bring ends of floss up and crisscross
at top of roll, then pull ends in opposite directions.