Old Fashioned Sticky Buns

Ingredients

• 1 - yeast cake, dissolved in 1/2 cup lukewarm water and 1 teaspoon sugar

• 2 - cups milk, scalded and allowed to cool to lukewarm milk

• 2 - cups sugar

• 1 - teaspoon salt

• 6 - cups all-purpose flour, sifted

• 1/2 - cup butter

• 1 - cup brown sugar

• 2-1/2 - teaspoons cinnamon

• 1/2 - cups raisins

• 1/2 - cup currants

Directions

Preheat oven to 400° F.

1. Dissolve the yeast in lukewarm sugar water. Let the yeast proof and then add to the lukewarm scalded milk. Add sugar, salt, and flour and stir well together. 

2. Place in a large greased bowl, shaping the mixture into a large, round ball. 

3. Butter the sides and the top. Cover with a clean cloth and set aside to rise in a warm place.

4. About 2 hours later, or when the mixture doubles in size, roll out on a floured board to 1-1/2 inch thickness. Spread with melted butter, brown sugar, and cinnamon.

5. Soak raisins and currants in warm water to soften. Dot over the surface, roll up like a jellyroll and cut into 1-inch slices with a sharp knife. Place rolls in buttered tins, which you greased well and sprinkled thickly with brown sugar.

6. Seven will fit a 9-inch pan. Sprinkle tops with brown sugar, a little cinnamon. Let stand to rise until doubled in size. 

7. Bake in oven for 5 minutes, turn down heat, and bake 15 minutes longer.