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Raisin Whirl Sweet Rolls Recipe
|Yeast||2 Tablespoon (2 Packages)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Flour||4 1⁄2 Cup (72 tbs), sifted|
|Rolled oats||1 Cup (16 tbs)|
|Melted butter||1 Tablespoon|
|Brown sugar||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4757 Calories from Fat 879
% Daily Value*
Total Fat 100 g154.4%
Saturated Fat 53.4 g267.2%
Trans Fat 0 g
Cholesterol 421.9 mg
Sodium 4054.7 mg168.9%
Total Carbohydrates 884 g294.6%
Dietary Fiber 40.9 g163.8%
Sugars 333.9 g
Protein 97 g193.7%
Vitamin A 53.9% Vitamin C 4.1%
Calcium 53.7% Iron 202.8%
*Based on a 2000 Calorie diet
Pour scalded milk over sugar, salt and butter; stir occasionally until butter melts.
Cool to lukewarm.
Stir in egg and 1 cup flour.
Add yeast and oats.
Stir in enough flour to make soft dough.
Turn out on lightly floured board; knead for about 10 minutes or until smooth and satiny.
Round dough into ball; place in greased bowl.
Brush dough lightly with melted butter.
Cover; let rise for about 1 hour in warm place until doubled in bulk.
Combine brown sugar, cinnamon and raisins; set aside.
Punch dough down; cover.
Let rest for 10 minutes.
Divide dough in half.
Roll 1 half out to form 12 by 9-inch rectangle.
Brush with melted butter.
Sprinkle with half the cinnamon mixture.
Roll up as for jelly roll; cut into twelve 1-inch slices.
Arrange in greased 9-inch round baking pan.
Repeat with remaining dough.
Brush rolls with melted butter; cover.
Let rise for about 45 minutes in warm place, until nearly doubled in bulk.
Bake at 375 degrees for about 25 minutes.
Invert on wire racks immediately.