Raisin Whirl Sweet Rolls Recipe
Ingredients
| Yeast package | 2 | |
| Milk | 3/4 Cup (16 tbs), scalded | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Butter | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| Flour | 4 1/2 Cup (16 tbs), sifted | |
| Rolled oats | 1 Cup (16 tbs) | |
| Melted butter | ||
| Brown sugar | 1 Cup (16 tbs) | |
| Cinnamon | 2 Teaspoon | |
| Raisins | 1/2 Cup (16 tbs) | |
Directions
Dissolve yeast in 1/2 cup warm water.
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.
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.
Chef
